Lunch / Dinner
Roast Pork Tenderloin with Potatoes & Fennel
Use one pan and a two-step cooking process to prepare a perfect pork tenderloin dinner including roasted veggies.
Pork tenderloin is said to be the filet mignon of pork — the quality and tenderness are top notch. In terms of practicality, though, pork tenderloin is something you can make any night.
To achieve a nice crust on the outside and keep the inside perfectly juicy, start by browning the pork on the stove top, then roast it in the oven. Before transferring the pork to the oven, just pause to add potatoes, onion, and fennel to the same pan (to roast simultaneously), then brush everything with an oil mixture. Include Mediterranean staples like lemon, rosemary, garlic, and fennel seed in that oil to infuse the pork and vegetables with cohesive flavor. Meat and potatoes are hearty, so a refreshing Greek Salad is the ideal side.
Ingredients
HEAT:
WHISK:
Test Kitchen Tips
TRIMMING PORK TENDERLOIN Pull off the fat that sits loosely on top of the meat. Then slip a knife just under the silverskin. Tightly hold one cut end of the silverskin, and cut it away.
Tenderloin is the leanest pork cut on the market. This dish is a super source of monounsaturated fat, yet is low in calories.
Instructions
Preheat oven to 425°.
Heat 2 Tbsp. oil in an ovenproof sauté pan over medium-high. Add pork and brown on all sides, about 6 minutes. Arrange potatoes, onion, and fennel slices around pork.
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.
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.
Serve pork with vegetables; garnish with fennel fronds and rosemary sprigs.
Browning the pork on the stove top before roasting develops a nice brown color and flavor.
Brush the oil-herb mixture over the meat and vegetables. The oil helps the vegetables brown in the oven.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 374
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 74mg 24%
Sodium 577mg 24%
Carbs 27g 9%
Fiber 5g 20%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.