One-Pan Herbed Pork Tenderloin with Fennel, Tomatoes, Artichokes, and Olives

Name: One-Pan Herbed Pork Tenderloin with Fennel, Tomatoes, Artichokes, and Olives
Yield: Serves 4 to 6
Ingredients: 2 (12- to 16-ounce), pork tenderloins, trimmed; 2 teaspoons, herbes de Provence; , Salt and pepper; 2 large, fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick strips; 12 ounces, frozen artichoke hearts, thawed and patted dry; ½ cup, pitted kalamata olives, halved; 3 tablespoons, extra-virgin olive oil; 18 ounces, cherry tomatoes, halved; 1 tablespoon, grated lemon zest; 2 tablespoons, minced fresh parsley

2 comments

A roasting pan isn’t just for special occasions and hulking cuts of meat. Its broad area easily accommodated two pork tenderloins and an assortment of vegetables for a low-fuss meal that—seasoned properly—transported us to Provence.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4 to 6

TIME1¼ hours

One-Pan Herbed Pork Tenderloin with Fennel, Tomatoes, Artichokes, and Olives

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

This is the kind of recipe that works as well for company as it does for a weeknight dinner. Cooking the tenderloins until buttery-smooth was key, and roasting them atop a bed of vegetables buffered the heat to ensure juicy meat all the way...

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