Herb-Crusted Pork Tenderloin with Cranberry Sauce & Roasted Vegetables

Preheat oven to 400°F (200°C).

Pat the pork tenderloin dry with paper towels. Season with 1/4 tsp salt and 1/8 tsp pepper.

In a small bowl, mix 1 minced garlic clove with 1 tsp dijon mustard, 1 tsp olive oil, and leaves from 1 sprig of thyme. Rub this mixture all over the pork.

Slice the fennel bulb into 1/2-inch wedges. Cut the sweet potato into 3/4-inch cubes.

Toss the fennel and sweet potato with 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp pepper, and leaves from 1 sprig of thyme. Spread on a baking sheet.

Place the seasoned pork tenderloin on the same baking sheet with the vegetables.

Roast for 25-30 minutes, turning vegetables halfway through, until the pork reaches an internal temperature of 140°F and vegetables are caramelized and tender.

While the pork and vegetables are roasting, make the cranberry sauce. In a small saucepan, combine 1/2 cup cranberries, 1/4 cup orange juice, 1 tbsp balsamic vinegar, and 2 tsp honey.

Add 1 minced garlic clove, 1 sprig of thyme, and the rosemary sprig to the saucepan.

Bring to a simmer over medium heat and cook for 10-12 minutes until cranberries burst and sauce thickens slightly.

Remove herb sprigs from the sauce and set aside.

When the pork is done, transfer to a cutting board and let rest for 5 minutes before slicing.

Slice the pork tenderloin into 1/2-inch medallions.

Arrange the roasted fennel and sweet potato on a plate, place the sliced pork alongside, and spoon the cranberry sauce over the pork.