- 3 tablespoons plus 2 teaspoons olive oil, divided
- 2 fennel bulbs, cut into sixths
- 2 red onions, cut into sixths
- Salt and pepper
- 2 tablespoons fennel seeds
- 2 tablespoons fresh thyme leaves
- 1 1-pound pork tenderloin
- 1 tablespoon balsamic vinegar
Preheat the oven to 425 degrees F. Place a large rectangular metal or enameled baking dish in the oven to heat along with the oven while you prep the ingredients.
When the oven is hot, take the baking dish out, and add 1 tablespoon of olive oil, the fennel, onion, and salt and pepper. Toss to combine, and return to the oven, stirring occasionally, for 30 minutes.
Meanwhile, prep the pork. Drizzle with 2 teaspoons of olive oil, season with salt and pepper, and crust in fennel seeds and thyme leaves. Pull the baking dish out of the oven, and move the vegetables to the sides of the dish. Place the pork in the center and roast all together for 25 minutes, until the internal temperature of the pork is 145 degrees F. Allow to rest for 10 minutes.
While the pork is resting, whisk together 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Slice the pork into thick rounds, and plate along with the roasted fennel and onion. Drizzle the olive oil and vinegar over the top, and serve right away with roasted or mashed potatoes or good, crusty bread.print this recipe