Mediterranean Fennel and Yogurt Roasted Pork Tenderloin

A sophisticated, one-pan roasted pork tenderloin featuring the bright, anise-forward notes of fresh fennel and a tangy, savory yogurt-herb marinade.

Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb pork tenderloin
• 2 bulb fennel
• 0.5 cup yogurt
• 1 cup yellow onion
• 2 tbsp olive oil
• 3 clove garlic
• 1 unit lemon
• 1 tsp dried oregano
• 1.5 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. In a medium bowl, whisk together the yogurt, olive oil, minced garlic, zest and juice of the lemon, dried oregano, 1 tsp salt, and 1/4 tsp pepper.
2. Slice the fennel bulbs into thin wedges and dice the onion. Toss the vegetables in a large roasting pan with the remaining salt and pepper.
3. Coat the pork tenderloin thoroughly in the yogurt marinade and place it directly on top of the vegetables in the roasting pan.
4. Roast in a preheated oven until the pork reaches an internal temperature of 145°F, checking for browning on the fennel. (about 30 min) — 400°F
5. Remove from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes before slicing and serving alongside the roasted fennel and onion. (about 10 min)