Roast Pork Tenderloin with Pumpkin-seed Bok Choy & Roasted Red Onion “tapenade”

1 pork tenderloin, salted, peppered, pan seared & roasted in the oven
5 small carrots or 3 large ones, sliced in small, even rounds
2 small red onions, sliced in quarter strips
5 cloves garlic, peeled
1 apple, in large cubes
1/4 C pumpkin seeds
1 lb Bok Choy
olive oil, salt, pepper

Roast your tenderloin while you make the other items (~ 350, I pan sear mine on high eat first on all sides).

Roast the onion, carrot, garlic, and apple in the oven after tossing lightly with olive oil, salt, & pepper. Roast for 40 minutes or until carmelized and shrunk.

Wash and chop the bok choy, separating the stalks from the leaves. In a large nonstick skillet, sautee the bok choy stalks on high heat, until softened. Add the pumpkin seeds and the green tops, cooking until brightened.

Roasted Fennel – an addition

1 bulb of fennel
olive oil, salt & pepper

Wash and slice the fennel into thin strips, but thick enough to hold together. Preheat oven to 350. Toss the fennel in olive oil, salt, pepper, place flat on a baking sheet and cook until golden. If you aren’t feeling a little lazy, flip them over halfway through.

Wine: A grenache or meritage with a base of grenache will bring out the earthy in the greens and the sweetness in the pork.