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.
Everyday Food, October 2008
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Serves 4
- 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.
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.
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