Roast Pork Tenderloin with Fennel for Two

Make roast pork tenderloin with fennel for two, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
400 g Pork tenderloin (One whole tenderloin, silver skin trimmed off. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
300 g Fennel bulb (Two bulbs, cut into wedges through the root so they hold together.)
400 g New potatoes (Raw weight, skins on.)
200 g Cherry tomatoes
4 cloves, about 12 g Garlic
1 tbsp, about 11 g Olive oil
80 g Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
Two sprigs Fresh rosemary
Of one lemon Lemon zest
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Halve the potatoes and toss them with the fennel, garlic, rosemary, oil and salt in a roasting tin. Roast for twenty-five minutes.
2. Season the pork with salt and the lemon zest and sear it in a hot pan for a minute on each side until browned all over.
3. Set the pork on top of the vegetables, add the tomatoes and pour the wine into the tin. Roast for fifteen minutes, until the pork reads 63°C or is just pink at the centre.
4. Rest the pork for five minutes, then slice it and serve it over the vegetables with the winey juices from the tin.

Contains sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/roast-pork-tenderloin-fennel-for-two

AI-generated images illustrating the recipe.

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