Roasted Berkshire Pork Tenderloin with Caramelized Salsify

For the Caramelized Vegetables and Apples:

• Juice of 1 lemon
• ½ pound salsify, peeled and cut into 1½-inch pieces
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter
• 2 Granny Smith apples, peeled, cored, and each cut into 6 wedges
• 1 teaspoon sugar
• 1 cup pearl onions, peeled and halved
• 3 garlic cloves, smashed
• 3 fresh thyme sprigs
• 2 cups apple cider
• 1 tablespoon cider vinegar

For the pork:

• 2 tablespoons fennel seeds
  
  

  To prepare the vegetables:

  Bring a medium saucepan of salted water to a boil and add the lemon juice. Add the salsify and cook until tender, about 5 minutes. Immediately transfer the salsify to a bowl of ice water. Once cool, drain and pat dry.

  Bring another saucepan of salted water to a boil and cook the Brussels sprouts until tender, about 3 minutes. Immediately transfer the Brussels sprouts to a bowl of ice water. Once cool, drain and pat dry.

  To prepare the pork:

  Preheat the oven to 350°F. Place the fennel seeds, juniper berries, black peppercorns, allspice, and mustard seeds in a small sauté pan over medium heat and toast until fragrant, about 1 minute. Once toasted, transfer the spices to a spice grinder and coarsely grind.

  Season the pork with salt and the spice mixture. Heat the oil in a large cast-iron pan over high heat. Sear the tenderloins on all sides, about 1 minute on each side. Transfer the tenderloins to a plate.

  To caramelize the vegetables and apples:

  Melt 2 tablespoons of the butter in the cast-iron pan over high heat. Add the apples and sugar and cook until the apples begin to caramelize, about 2 minutes. Using a slotted spoon, transfer the apples to a plate.

  Melt the remaining 1 tablespoon of butter in the same pan and add the pearl onions, garlic, and thyme and sauté for 1 minute. Add the blanched salsify and Brussels sprouts and cook until lightly browned, about 3 minutes. Deglaze with the apple cider and vinegar, scraping up any brown bits from the bottom of the pan. Return the apples to the pan.

  To finish cooking the pork:

  Arrange the pork on top of the vegetables and apples. Roast until an instant-read thermometer inserted into the pork registers 160°F, about 8 minutes. Allow the pork to rest for 3 to 4 minutes before slicing.

  To serve:

  Divide the vegetables and apples among 6 plates. Slice the tenderloins and arrange them on top. Spoon the pan juices around the pork and serve.