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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.

  • prep: 10 mins
    total time: 40 mins
  • servings: 4

Ingredients

  • 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

Cook's Note

The key to succulent pork tenderloin is to not overcook it. And once you pull it out of the oven, let it rest for at least 5 minutes before slicing.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

Source
Everyday Food, October 2008

Reviews (12)

  • 4 Jul, 2013

    I think this recipe for pork sirloin roastis my new go to this Christmas. I've been looking for a recipe like this since my last pork roast failed on me last year. Tried a recipe from celebrity chef and it was simply too complicated. This one looks easy! Thanks! Bookmarking and saving. Martha to the rescue!

  • 7 Feb, 2013

    This had such good reviews, I expected to love it, but that wasn't the case. It was my first time trying fennel and no one in my family liked it. The pork, with only salt, pepper, and oregano, wasn't very exciting but it was the best part of the meal. One reviewer said she needed to cook longer, but I found the stated cooking times were fine.

  • 22 Jan, 2011

    So good! I added cauliflower to roast and kale chips as a garnish! Delicious!

  • 14 Oct, 2010

    Amazing! I used 2 fennel bulbs and also added some carrots and potatoes to roast at the beginning. I followed the cook time exactly and it turned out very good! I will definitely make it again.

  • 5 Jan, 2009

    I made this dish tonight and it was wonderful! While the fennel and garlic were roasting, my husband came into the kitchen to ask what smelled so good! The smell actually lingers. We ate at 6 pm and it is now 9 pm and the house smells so fragrant. I needed to cook the fennel and pork a little longer; maybe another 15 minutes.

  • 5 Jan, 2009

    I made this dish tonight and it was wonderful! While the fennel and garlic were roasting, my husband came into the kitchen to ask what smelled so good! The smell actually lingers. We ate at 6 pm and it is now 9 pm and the house smells so fragrant. I needed to cook the fennel and pork a little longer; maybe another 15 minutes.

  • 17 Nov, 2008

    Gibby1, We have made it a couple time and I have replaced the plain pork tenderloin with Hormel's flavored porkloins. The black pepper one is very good. and along the lines of DebZyla we roasted ours with Yukon Gold baby potatoes cut in half and baby carrots.

  • 11 Nov, 2008

    My first time with fennel and my family loved it! My husband said to be sure and keep this on the short list. I told him it already was since it was sooooo easy! Don't let the fennel scare you!

  • 9 Nov, 2008

    I loved this. Very easy and tasty. I served with rice and I suggest a side like a tomato salad.

  • 4 Nov, 2008

    I made this last night. While it was OK- it wasn't great. The fennel and pork combo was good but the pork needed something extra like a sauce. I had wanted to make it for a dinner party but will have to try something else.

  • 12 Oct, 2008

    This was an excellent meal for entertaining. Well priced, easy and very fragrant. The kitchen smelled like the holidays. A great way to kick off the fall.

  • 11 Oct, 2008

    Yes, this is as good as it looks! Toss in some whole Russian Banana Fingerlings; roast these potatoes the same length of time as the fennel and garlic. So easy and such a perfect meal on a cool autumn evening. The fragrant fennel lingers in the kitchen, too - and that's a wonderful thing...