Pork Tenderloin is among our favorite year-round staples. It’s one of the easiest meals to make with limited preparation. So if your week ahead is looking hectic, make this dish! If fennel is not your thing (I get it, I used to be weary of the strange anise flavor) you can substitute with another vegetable – BUT! have you tried roasting it before? It converted me to a fennel lover, so don’t rule it out entirely.
// RECIPE //
:: Prepare Pork Loin ::
- 2 pounds pork loin
- 1/4 cup brown sugar
- 1 tablespoon paprika powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- salt & pepper
- Pat pork loin dry with a paper towel and set on a cutting board.
- Season with salt and pepper.
- In a bowl, mix remaining ingredients.
- Pour/rub mix over pork loin on all sides. (Mix should be enough for 2 pork loins.)
- Place in a roasting pan and refrigerate for 1 hour.
:: Prepare Fennel and Onions ::
- 1 large fennel bulb cut into 1/2” slices.
- 2 red onions, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoon lemon pepper
- Mix all ingredients in a bowl and place in roasting pan in a single layer with the pork.
:: Roasting Pork and Vegetables ::
- Remove pork 1 hour before cooking.
- Preheat oven to 400 degrees.
- Cook for approximately 45 minutes or until internal pork temperature is 145 degrees.
- Let pork rest for 15 minutes.
- Carve and serve.