Herb-Rubbed Pork Tenderloin with Fennel and Artichokes Recipe - (5/5)
Herb-Rubbed Pork Tenderloin with Fennel and Artichokes. Discover our recipe rated 5/5 by 2 members.
Keywords
- Herb-Rubbed Pork Tenderloin with Fennel and Artichokes
- recipe
- fennel
- pork
- Pork tenderloin
- artichoke
- Fruits
- Vegetables and Other Produce
- Main Ingredients
- vegetable
- Meat & Poultry
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Ingredients
- 1 (12-ounce) pork Tenderloin, trimmed and brined if desired.
- 1 tsp. Herbs de Provence
- salt
- 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
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