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Preheat the oven to 450F.
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Place the fennel, onion, and pear on a baking sheet. Drizzle with the vinegar and olive oil, and sprinkle with salt. Use your hands to toss, and then spread everything out evenly on the baking sheet. Bake for 15-20 minutes.
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Meanwhile, in a small bowl, combine the fenugreek, coriander, garlic powder, black pepper, mustard, and salt together.
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Generously coat the pork tenderloin all over with the spice mix.
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Remove the vegetables from the oven. Move them to the sides of the pan, and put the tenderloin in the middle.
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Bake until the internal temperature of the tenderloin reaches 145F, about 24 minutes. At that point, the veggies should be caramelized.
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Remove, and allow the pork to rest for 10 minutes. Slice and serve with the vegetables.