Roasted Pork Tenderloin with Fennel and Garlic
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
- 12 garlic cloves, peeled
- 3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 pork tenderloins (about 1 pound each)
- 1/2 teaspoon dried oregano
Preheat oven to 475. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145.
Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.