Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 4 cloves garlic, peeled and minced
- 2teaspoons thyme
- 1teaspoons salt
- 2 fennel bulbs
- 1 cauliflower, cut into florets
- 680grams pork tenderloin, patted dry
- 3tablespoons honey
- 3tablespoons whole grain mustard
- 1 lemon, zested and juiced
Nutrition per serving
2020kJ / 482Cal
2020 Kilojoules or 482 Calories
23% of daily energy intake*
Protein
41.2grams
Fat
23.1grams
Carbs
26.0grams
Sugars
22.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
An easy, nourishing and flavourful meal, this dish highlights the perfect pairing of pork and fennel, all cooked in one pan.
Method
Step 1 of 3
Preheat the oven to 190°C/170°C fan-forced.
Step 2 of 3
In a small bowl, mix the olive oil, garlic, thyme and salt. In a sheet pan lined with aluminum foil, mix half of the olive oil marinade with the fennel and cauliflower. Move the vegetables to the side, place the pork tenderloin in the middle of the pan. Rub the rest of the marinade on the surface of the pork. Bake for 15 minutes.
Step 3 of 3
In a separate bowl, mix the honey, mustard, 1 tbsp lemon zest and 1 tbsp of the lemon juice. Brush the honey mustard mixture on top of the pork tenderloin. Broil the pork for about 5 minutes or until the pork cooks through and the top is browned. Allow the pork to rest for 5 minutes before slicing.
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