Another simple and delicious recipe thanks to our CSA veggie box. I love looking at our loot and coming up with an interesting menu. Finding the fennel amongst the other veggies got me all excited and I knew I had to make it with pork. I had a bag of pre-cut root veggies that needed to be cooked so I added those in as well. Turned out to be one of our favorite dishes and so easy. I’m making it next week when there’s no time for cooking!
Fennel with Root Vegetables and Pork Recipe
1 bulb fennel top trimmed, cut into 1/8ths and cored — save the fronds!
1 bag of rutabaga/parsnips/turnips (or use one of each and cut into cubes)
2 gloves garlic, crushed
1 lb pork tenderloin
Sea salt and pepper, to taste
Preheat oven to 350 degrees. Place the vegetables onto a rimmed baking sheet. Drizzle with olive oil and toss to coat. Place the pork tenderloin in the center of the sheet and sprinkle with salt and pepper on all sides. Place the veggies close to the pork and sprinkle the fennel fronds on top. Bake for 25 minutes or until internal temperature reaches 145+ degrees F. Remove from the oven and allow to sit for 3 minutes, slice and serve with the veggies. Serves 4 with leftovers.