I made this last night for some friends that came over for dinner. I did the no-no and made something I had never made before. It turned out great, thankfully!
Roasted Pork Tenderloin with fennel and garlic
12 garlic cloves, peeled
3 pounds fennel bulbs (3-4) fronds and stalks removed, cored, and cut into eighths
3 tablespoons olive oil
salt and 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 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 20-25 minutes until it reaches 145. Transfer pork to a cutting board and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
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