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Provencal Herbed Pork Tenderloin with Roasted Veggies


It’s great to experiment with a new combination of roasted veggies. Artichokes, fennel, Kalamata olives, and tomatoes are some of our favorites. This dish will transport you to the beautiful coast of France. Barb L.

Serves: 4-6

Ingredients:

2 (12-16 ounce) pork tenderloins trimmed of fat, silver skin removed

2 tsp Herbs de Provence dried spice blend

Salt and pepper

2 large fennel bulbs, stalks discarded, bulbs halved top to bottom, cored, and cut across into ½” thick strips

12 ounces frozen artichoke hearts, thawed and patted dry

½ cup pitted Kalamata olives, halves

3 Tbsp Flying Olive Herbs de Provence, Lemon, Gremolata, or Rosemary Extra Virgin Olive Oil or a Combination of Choice, plus a little more for oiling the baking dish

18 oz (about 3 ½ cups or about 1 ½ pints) cherry tomatoes, halved

1 Tbsp grated lemon zest (If using Lemon oil above, cut this in half)

2 Tbsp minced fresh parsley

Directions:

Adjust the oven rack to the lower-middle position. Heat the oven to 450 degrees F.

Trim the pork tenderloin and pat dry with paper towels. Season with Herbs de Provence spice blend, ½ tsp salt, and ¼ tsp pepper.

Combine the fennel and 2 Tbsp water in a microwave-safe bowl. Cover and microwave until softened, about 4-5 minutes. Remove (careful, it’s hot!) from the microwave. Drain well.

In a large bowl, toss the fennel, artichokes, olives, and Flying Olive Extra Virgin(s) of Choice. Season with salt and pepper.

Skim a little Flying Olive EVOO of Choice around the bottom and sides of a 16 x12 baking or roasting pan. Spread the veggies into a single layer and lay the pork tenderloins on top. Cook for about 20-25 minutes, turning once during cooking time. Roast until the pork registers 140 to 145 degrees.

Remove the pan from the oven. Transfer the pork to a cutting board. Tent loosely with aluminum foil. Let the tenderloin rest for 10 minutes. Meanwhile, stir the cherry tomatoes and lemon zest into the vegetables. Place them back in the oven for 10 minutes or until the fennel is tender and the tomatoes have softened.

Remove the pan from the oven. Stir the parsley into the veggies. Slice the pork into ½” pieces and serve with the veggies.

Inspired by a recipe in the wonderful book by the Editors at America’s Test Kitchen, One-Pan Wonders: Fuss-Free Meals for your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker, 2017.

Submitted by Barb L.