Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon finely chopped fresh rosemary, plus 3 sprigs rosemary
  • 4 cloves garlic, finely chopped
  • 2 1/2 teaspoons fennel seeds, crushed
  • Zest of 1 lemon
  • 3/4 teaspoon coarse sea salt
  • 1/4 teaspoon crushed red chile flakes
  • 1/4 teaspoon ground black pepper
  • 3 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons plus 1 tablespoon lemon juice, divided
  • 1 large (1 1/4- to 1 1/2-pound) pork tenderloin
  • 1 fennel bulb, halved lengthwise and thinly sliced
  • 1/4 pound thinly sliced pancetta or 6 slices bacon

Instruction

  • Preheat the oven to 425F.
  • In a small bowl, combine chopped rosemary, garlic, fennel seeds, lemon zest, salt, chile flakes and pepper.
  • Stir in 2 teaspoons of the oil and 2 teaspoons of the lemon juice.
  • Rub all over pork tenderloin.
  • Scatter fennel and rosemary sprigs over the bottom of a 9x13-inch baking dish.
  • Drizzle with remaining 1 teaspoon oil and 1 tablespoon lemon juice and toss.
  • Tuck thin tail end of tenderloin under so loin is even in thickness.
  • Wrap pancetta around tenderloin and tie in a few places with kitchen string.
  • Place on top of fennel.
  • Roast until pork is just pink at the center and an instant-read thermometer inserted into thickest part of meat reads 145F, 30 to 35 minutes.
  • Transfer pork to a cutting board and let rest for 10 minutes.
  • Cut into 12 slices.
  • Discard rosemary sprigs and serve fennel alongside pork.