Roasted Pork Tenderloin with Fennel and Garlic

Name: Roasted Pork Tenderloin with Fennel and Garlic
Prep time: 10 min
Total time: 40 min
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

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Prep Time: 10 minutes

Total: 40 minutes

Author : Martha Stewart

Roasted Pork Tenderloin with Fennel and Garlic

Ingredients

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12 garlic cloves, peeled3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths3 tablespoons olive oilCoarse salt and ground pepper2 pork tenderloins (about 1 pound each)1/2 teaspoon dried oregano

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Instructions

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Step 1

Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.

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 degrees.

Step 3

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