Fennel-Crusted Pork With Roasted Root Vegetables

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3/4 pound carrots, peeled and cut into 3-inch sticks

3/4 pound parsnips, peeled and cut into 3-inch sticks

1 medium red onion, cut into 1/2-inch wedges

2 tablespoons plus 2 teaspoons olive oil

kosher salt and black pepper

1 1 1/4-pound pork tenderloin

2 tablespoons fennel seeds, crushed

3/4 cup apple cider

2 teaspoons honey

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