Roast Pork Tenderloin With potatoes & fennel
*Tenderloin is the leanest pork cut. High in mono-unsaturated fat, but low in calories
4 tbsp. Olive oil, divided
1 pork tenderloin, trimmed, seasoned with salt and black pepper (1 1/2 lb.)
1 lb. Red-skinned potatoes, quartered
1 red onion, thinly sliced
1 fennel bulb, trimmed and sliced
1. Whisk together ingredients below.
2 Tbsp. Fresh lemon juice
1 Tbsp. Minced fresh rosemary
2 tsp. Minced garlic
1 tsp. Fennel seed
Salt and black pepper to taste
Chipped fennel fronds
2. Preheat oven to 425°.
3. Heat 2 Tbsp. Oil in an oven proof saute pan over medium-high. Add pork and brown on all sides, about 6 minutes. Arrange potatoes, onion, and fennel slices around pork.
4. Whisk together remaining 2 Tbsp. Oil, lemon juice, minced rosemary, garlic, and fennel seed; season with salt and pepper. Brush oil mixture over pork and vegetables.
5. Transfer pan to the oven and roast pork and vegetables, stirring vegetables twice during roasting, until an instant-read thermometer inserted into the thickest part of the pork registers 145° and potatoes are tender, 35-40 minutes. Remove pan from the oven and let pork rest 5 minutes.
6. Serve pork with vegetables; garnish with fennel fronds and rosemary sprigs.
Courtesy of Mediterranean menus