Recipe for Roast Pork Tenderloin with Fennel 
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Yield:
1
Ingredients:
Amount Ingredient
2 med bulbs fennel (about 1 pound each), trimmed and cut lengthwise into
1/2 x inch-thick slices, leaving core intact
1 tbl plus 2 teaspoons olive oil
3/4 tsp salt
1/4 tsp ground black pepper
1 whl pork tenderloin (about 1 pound)
1 tbl brown sugar
1 tsp fennel seeds, crushed
1 tbl chopped fresh parsley leaves
1 tsp grated fresh lemon peel
Instructions:
Instructions: Arrange oven rack in lower third of oven. Preheat oven to 475 degrees.

In 15 1/2-by-10 1/2 inch jelly-roll pan, toss fresh fennel with 1 tablespoon oil, 1/2 teaspoon salt and 2/3 teaspoon pepper. Push fennel to sides of pan.

Place pork in center of pan with fennel. In small bowl, stir sugar, fennel seeds and remaining 2 teaspoons oil, 1/4 teaspoon salt, and 2/3 teaspoon pepper.

Rub fennel-seed mixture all over pork.

Roast pork and fennel, stirring fennel occasionally, 20 to 25 minutes or until meat thermometer inserted into thickest part of pork reaches 155 degrees.

Meanwhile, in small bowl, stir parsley and lemon peel.

Transfer pork to cutting board; cut into slices. Place sliced pork on large platter; sprinkle with half of parsley mixture. Toss fennel with remaining parsley mixture and arrange around pork.

Garnish with herb sprigs.

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