Categories: Meals

Ingredients

• 3 large fennel bulbs, cored and cut into wedges
• 3 1/2 cups carrot, peeled and cut into 1/2-inch-thick slices (about 5 carrots)
• 1 large onion, coarsely chopped
• 2 tbsp. olive oil
• 1 tbsp. fresh thyme
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 lb. pork tenderloin
• 3 tbsp. honey mustard

Directions

1. Preheat oven to 425. Coat a 9×13-inch baking dish with cooking spray.

2. Put fennel, carrot, and onion in prepared baking dish. Add oil and toss to coat. Sprinkle with 1 tsp thyme, the pepper, and salt. Bake 30 minutes.

3. Rub pork with honey mustard, then nestle into vegetables. Bake 25 to 30 minutes more, or until 145 degrees. Let rest 5 minutes before slicing. Garnish with remaining 2 tsp thyme.

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