Ingredients

1 lb pork tenderloin

1 Tbsp olive oil

1 tsp cracked fennel seeds

1 c baby carrots

1 c red onion wedges, cut to the same size as teh carrots

1/2 tsp minced garlic

1/4 tsp ground black pepper

1/4 c heated dry white wine

Preparation

  1. Preheat oven to 375F

  2. Coat a 9X13 inch baking dish with cooking spray. Place pork in baking dish, add carrots and onion wedges. Drizzle oil over pork; sprinkle with fennel seeds, garlic, salt to taste, and pepper. Rub to coat evenly with seasonings.

  3. Roast until instant-read thermometer inserted in center registers 155F and the juices run clear, about 30-35 minutes. Remove meet to a platter. Add heated dry white to baking dish, scraping off browned bits. Let stand for 10 minutes before slicing. Serve with vegetables and drizzle with wine mixture.