Dijon Fennel Roasted Pork With Sweet Potatoes


Fennel Roasted Pork With Sweet Potatoes

By Shannon O'Donnell

Fall is my favorite season for many reasons, one of the top being that I love fall COOKING.  The feeling of autumn is so perfectly captured by the foods we prepare, be it cinnamon-laced pumpkin bread or gnocchi with squash and sage butter.  I think this fennel-roasted pork fits in well with my autumn recipe repertoire...the smoky Dijon and savory fennel will warm your tummy on a chilly October night.


2 T Dijon Mustard
2 teaspooons fennel seeds
2 garlic cloves, minced (as you know, I buy the jarred version to save time!)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 T olive oil
1 whole pork tenderloin (about 1 pound)
2-3 sweet potatoes, peeled and sliced into 1/4" thick wedges
1 T olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1)  Mix all ingredients for marinade (mustard, fennel seeds, garlic, spices and olive oil) in a large plastic bag.  Marinade will be thick...almost like a dry rub. Set tenderloin in the bag and seal.  Roll around to cover in the marinade.  Let 'soak' at least several hours...I like to keep it overnight in the refrigerator, turning occasionally, for best flavor.
2)  Once you're ready to cook the dinner, heat the oven to 475°. Prepare the sweet potatoes by tossing the wedges in the oil and spices in a casserole dish.
3)  Place marinated pork in a roasting pan.  Coat with any of the fennel marinade left in the bag.  Roast the pork in the same 475° oven as the potatoes until internal temperature is 170°, about 25 minutes.

4)  Transfer pork to a cutting board and thinly slice.  Serve with roasted sweet potato wedges and some green beans for a nice fall supper.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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