Dinner

Roast Pork Tenderloin with Fennel for Two

Name: Roast Pork Tenderloin with Fennel for Two
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 400 g Pork tenderloin; 300 g Fennel bulb; 400 g New potatoes; 200 g Cherry tomatoes; 4 cloves, about 12 g Garlic; 1 tbsp, about 11 g Olive oil; 80 g Dry white wine; Two sprigs Fresh rosemary; Of one lemon Lemon zest; To taste Salt

A whole pork tenderloin roasted over fennel, new potatoes and cherry tomatoes with white wine, rosemary and lemon zest. 48 g of protein for 486 kcal a serving.

Calories: 486kcal
Protein: 48g
Fat: 12g
Carbs: 40g

Per serving, makes 2. 15 minutes of work, then forty minutes in the oven. Published 8 September 2026.

Allergens

Sulphites

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Pork tenderloin400 g
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.
Fennel bulb300 g
Two bulbs, cut into wedges through the root so they hold together.
New potatoes400 g
Raw weight, skins on.
Cherry tomatoes200 g
Garlic4 cloves, about 12 g
Olive oil1 tbsp, about 11 g
Dry white wine80 g
Some of the alcohol cooks off. The calories here are counted in full.
Fresh rosemaryTwo sprigs
Lemon zestOf one lemon
SaltTo taste

Method

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.
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.
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.
Rest the pork for five minutes, then slice it and serve it over the vegetables with the winey juices from the tin.

Worth knowing

The quantities above make 2 servings. The figures shown here are per serving.
The wine cooks down with the tomato juice and the fennel into the sauce, so nothing else is needed. Stock does the same job if there is no bottle open.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.