Directions

11. Carrots and Fennel: Heat Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil in 12-inch pan, add carrots and fennel. Season to taste with salt and pepper. Sauté carrots and fennel in pan on medium to low heat for 15 minutes. Once heated, transfer to glass baking dish, lining the outer area. Set aside.

22. Pork: Preheat oven to 350° F. Mix bread crumbs, Parmesan, parsley, salt and pepper in a small bowl. Spread mixture on large flat plate. Trim fat from pork tenderloin and coat with beaten eggs. Roll tenderloin in bread crumb/Parmesan mixture.

33. Heat Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil in medium pan. Add pork and brown all sides, about two to three minutes per side. Transfer pork to cooking dish with carrots and fennel. Bake for 20 minutes or until meat reaches an internal temperature of 160° F. Remove from oven and tent with aluminum foil for five minutes.

44. Whole Grain Mustard Sauce: Combine mustard, white cooking wine and Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil in small sauce pan. Bring to a simmer and reduce to desired thickness. Cut pork into half-inch slices. Serve on platter with carrots and fennel surrounding pork. Drizzle pork with mustard sauce or serve in dipping dishes.