SPICE-RUBBED PORK TENDERLOIN WITH FENNEL AND TOMATOES

A dry rub of herbes de Provence adds both great flavor and color to mild mannered pork tenderloin

  • 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and sliced 1/2 inch thick
  • 2 cups jarred whole baby artichoke hearts packed in water, quartered, rinsed and patted dry
  • 1/2 cup pitted kalamata olives, halved
  • 3 tbsp extra virgin olive oil
  • 2 ( 12- to 16-ounce) pork tenderloins, trimmed
  • 2 tsp herbes de Provence
  • Salt and pepper
  • 1 pound cherry tomatoes, halved
  • 1 tbsp grated lemon zest
  • 2 tbsp minced fresh parsley
  • Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine fennel and 2 tbsp water in bowl, cover, and microwave until softened, about 5 minutes. Drain fennel well, then toss with artichoke hearts, olives, and oil.
  • Pat tenderloins dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Spread vegetables in large roasting pan, then place tenderloins on top. Roast tenderloins and vegetables until pork registers 145 degrees, 25 to 30 minutes, turning tenderloins over halfway through roasting.
  • Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, stir tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes. Stir in parsley and season with salt and pepper to taste. Slice pork 1/2 inch thick and serve with vegetables.

HERBES de PROVENCE

2 tbsp dried thyme

2 tbsp dried marjoram

2 tbsp dried rosemary

2 tbsp fennel seeds, toasted

Combine all ingredients in bowl.( Herbes de Provence can be stored at room temperature for up to 1 year.)

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