Herb-Rubbed Pork Tenderloin with Fennel and Artichokes Recipe - (5/5)

Ingredients

• 1 (12-ounce) pork Tenderloin, trimmed and brined if desired.
• 1 tsp. Herbs de Provence
• salt and pepper
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/2 inch
• thick
• 5 ounces frozen artichoke hearts, thawed and patted dry
• 1/4 cup pitted nicoise or Kalamata olives, halved
• 1 Tbls. extra-virgin olive oil
• 6 ounces cherry tomatoes, halved
• 1 tsp. grated lemon zest
• 1 Tbls. minced fresh parsley