Name: Herb-Rubbed Pork Tenderloin with Fennel and Artichokes for Two
Total time: 1 h
Ingredients: 1 (12-ounce) pork tenderloin , trimmed and brined if desired; 1 teaspoon herbes de Provence; Salt and pepper; 1 fennel bulb , stalks discarded, bulb halved, cored, and sliced ½ inch thick; 5 ounces frozen artichoke heart , thawed and patted dry; ¼ cup pitted niçoise or kalamata olives , halved; 1 tablespoon extra-virgin olive oil; 6 ounces cherry tomatoes , halved; 1 teaspoon grated lemon zest; 1 tablespoon minced fresh parsley

Why This Recipe Works

Since the flavor of pork tenderloin is so mild, it benefits from bold seasoning, and we opted to coat ours with a dry rub. Some herbes de Provence plus a little salt and pepper hit the mark, and as a bonus its potent flavor allowed us to skip the step of browning the tenderloin before putting it in the oven. To make this a one-dish meal, we prepared a flavorful accompaniment of fennel, artichoke hearts, olives, and cherry tomatoes. Because the pork cooked quickly, we found that the fennel needed a jump start in the microwave before being added to the baking dish with the other vegetables.

Before You Begin

If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, do not season with salt in step 1. To thaw frozen artichokes quickly, microwave them, covered, for 3 to 5 minutes, drain well in a colander, and thoroughly pat dry with paper towels.

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat tenderloin dry with paper towels, rub evenly with herbes de Provence, and season with salt and pepper.

Combine fennel and 1 tablespoon water in medium bowl, cover, and microwave until fennel is softened, 2 to 3 minutes. Drain fennel well, then toss with artichokes, olives, and oil and season with salt and pepper.

Arrange vegetables in 8-inch square baking dish. Lay tenderloin on top of vegetables and roast tenderloin until meat registers 145 degrees, 25 to 30 minutes, flipping tenderloin halfway through roasting. Transfer tenderloin to cutting board and tent loosely with aluminum foil.

Stir tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes. Stir parsley into vegetables and season with salt and pepper to taste. Slice tenderloin ¼ inch thick and serve with vegetables.