Ingredients
- 12 garlic cloves, peeled
- 3 pound fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
- 3 tablespoon olive oil
- 2 tablespoon pork tenderloins (about 1 pound each)
- 1/2 teaspoon dried oregano
Preparation
Baking Directions:
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.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. Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing.
Serve pork with fennel and garlic.
Tips:
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.
