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Wednesday, October 24, 2012

Dijon Pork Tenderloin with Roasted Vegetables

Well, you all know how much we love pork tenderloin in this house...this is yet another delicious way to prepare it.  I added fennel to the butternut squash for a little kick, and just like that - a wonderful fall meal.  

Soooo easy!!  Soooo good.


Dijon Pork Tenderloin with Roasted Vegetables
adapted from Tastebook

1 pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons cracked black pepper
1 large butternut squash, peeled and cubed
1 fennel bulb, trimmed and cut into chunks (fronds and stems removed)
1 large onion, cut into chunks
2 tablespoons extra virgin olive oil
salt and pepper

Preheat oven to 375 degrees.  Rub mustard all over pork, then cover in pepper.  Place pork in center of roasting pan or baking sheet.

Put squash, fennel and onion in a bowl.  Add oil, salt and pepper and toss to mix evenly.  Spread vegetables all around pork.  Cook for about 40 minutes.  Let pork rest for 5 minutes before cutting.



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