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

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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
One-Pan Wonders

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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