As I have mentioned before, my fiancé didn’t become a vegetable lover until we met. Now some of the strangest and often most feared veggies are some of his favorites like Brussels sprouts and parsnips. Parsnips resemble carrots but they are paler and have a more distinct flavor. Their nutritional value is similar to that of potatoes although parsnips are lower in calories and higher in fiber.

Apple Cider Pork Tenderloin with Roasted Parsnips and Carrots
Searing the pork tenderloin helps seal in its juices and roasting the parsnips and carrots enhances their flavors. Serve it with a hearty green salad and you are all set!

Ingredients
• 2 tbsp. apple cider
• 1 tbsp. Worcestershire sauce
• 1 tbsp. honey
• ½ tsp. horseradish
• ½ tsp minced garlic
• 1 lb. pork tenderloin
• 1 tbsp. olive oil
• ½ tsp salt
• ½ tsp black pepper
• Roasted Parsnips and Carrots (recipe follows)

Directions
Combine apple cider, Worcestershire sauce, honey, horseradish, garlic and whisk together in a small bowl. Place the pork tenderloin in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.

Preheat the oven to 400 degrees. Heat a large skillet over high heat and add 1 tablespoon of olive oil. Remove the tenderloin from the marinade and pat dry. Season it with salt and pepper. When the skillet is hot, add the tenderloins and sear for about 4 minutes, turning to ensure equal browning. Transfer to the oven and cook for about 20 minutes or until a meat thermometer reads 155 degrees. Remove and let rest for 5 minutes. To serve, slice the meat against the grain into ¾ inch slices. Serve on a large platter on top of the parsnips and carrots. Makes 4 servings.

Roasted Parsnips and Carrots

Ingredients
• 1 lb. parsnips
• 1 lb. carrots
• 1 tbsp. olive oil
• 1 tbsp. honey
• Cooking spray
• ½ tsp salt
• ½ tsp black pepper

Directions
Preheat oven to 400 degrees. Peel the parsnips and carrots and slice into 2 inch by 1 inch pieces. In a small bowl whisk together olive oil and honey. Place the vegetables in a large roasting pan coated with cooking spray. Pour olive oil and honey mixture over the parsnips and carrots and season with salt and pepper. Toss to coat. Roast vegetables, stirring occasionally, for 35-45 minutes or until tender and slightly charred.

Notes
If you use your tablespoon to measure out the olive oil first, when you measure the honey it will slide right off the spoon.