Mustard Fennel Pork Tenderloin

This pork is one of the fastest, easiest recipes to make for a group gathering. It's a hit with a crowd and makes the best sandwiches the following day. You can't ask for anything better for either a weekend or a weeknight meal. 

Mustard Pork Loin

Ingredients

• 2 1 lb pork tenderloins
• 2 apples
• 2 parsnips
• 1 fennel bulb
• salt and pepper
• fresh rosemary
• ¼ cup stone ground or whole grain mustard

Directions

1. Generously coat pork with salt, pepper, fresh rosemary and the green sprigs from the fennel bulbs. Place in refrigerator at least 4 hours or up to overnight to let flavors permeate.
2. Remove pork from refrigerator and allow to come to room temperature.
3. Slice apples, fennel and parsnips into even sized pieces. Coat in olive oil and place in roasting pan. Roast for 10 minutes at 325 degrees.
4. While vegetables are roasting, hard sear pork in skillet until brown on all sides. Deglaze with red wine for a quick pan sauce if desired. Remove pork from pan and place on the root vegetables. Rub the top of each pork loin with half the mustard. Add more if desired for a stronger flavor.
5. Place pan in the oven and cook pork for half an hour at 325 or until internal temperature registers 140-145 degrees.
6. Remove pork from oven and allow to rest for 10-15 minutes before slicing.

This pork is one of the fastest, easiest recipes to make for a group gathering. It's a hit with a crowd and makes the best sandwiches the following day. You can't ask for anything better for either a weekend or a weeknight meal. 

Mustard Pork Loin

Ingredients

• 2 1 lb pork tenderloins
• 2 apples
• 2 parsnips
• 1 fennel bulb
• salt and pepper
• fresh rosemary
• ¼ cup stone ground or whole grain mustard

Directions

1. Generously coat pork with salt, pepper, fresh rosemary and the green sprigs from the fennel bulbs. Place in refrigerator at least 4 hours or up to overnight to let flavors permeate.
2. Remove pork from refrigerator and allow to come to room temperature.
3. Slice apples, fennel and parsnips into even sized pieces. Coat in olive oil and place in roasting pan. Roast for 10 minutes at 325 degrees.
4. While vegetables are roasting, hard sear pork in skillet until brown on all sides. Deglaze with red wine for a quick pan sauce if desired. Remove pork from pan and place on the root vegetables. Rub the top of each pork loin with half the mustard. Add more if desired for a stronger flavor.
5. Place pan in the oven and cook pork for half an hour at 325 or until internal temperature registers 140-145 degrees.
6. Remove pork from oven and allow to rest for 10-15 minutes before slicing.