Tips

Directions:

1. Preheat oven to 450°F. Stir together mustard, Pernod, honey, garlic, pepper, and ½ tsp salt. Pat pork tenderloins dry; rub mustard mixture all over pork tenderloins. Let stand for 10 minutes.
2. Melt butter in skillet set over medium-high heat; cook pork tenderloins for 5 to 7 minutes or until golden brown all over. Transfer to parchment paper-lined baking tray; roast for 15 to 18 minutes or until thermometer inserted into thickest part of pork tenderloins reads 155°. Transfer pork to carving board; cover lightly with foil and let stand for 10 minutes before slicing.
3. In same skillet set over medium heat, cook apples, fennel, shallots, rosemary and remaining salt for 5 to 8 minutes or until golden and tender.
4. Meanwhile, cook carrots in pot of boiling salted water for 8 to 10 minutes or until tender; drain well. In food processor or blender, purée carrots, butter, cream, Koops’ Dijon Mustard, salt and pepper. Transfer to serving dish; sprinkle with chives. Serve with pork and apple mixture.