Spice Crusted Pork Tenderloin with Pan Roasted Vegetables
Ingredients
- 4 large carrots , peeled and halved lengthwise
- 2 fennel bulbs , stalks discarded, bulbs halved and cut into 1-inch wedges through root end
- 1/4 cup extra-virgin olive oil , divided
- 1 tablespoon kosher salt , divided
- 1 teaspoon pepper , divided
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons grated lemon zest
- 1 teaspoon ground coriander
- 1 teaspoon dry mustard
- 2 (1-pound) pork tenderloins , trimmed
- 2 tablespoons chopped fresh parsley
Instructions
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