Porchetta-Spiced Pork Tenderloin with Fennel

Ingredients

• 1½ lb pork tenderloin
• 2 bulbs Fennel, cut into wedges
• 1 tbsp fennel seeds, crushed
• 4 cloves garlic, grated
• 1 tbsp chopped rosemary
• 1 lemon, zested and halved
• ½ tsp chili flakes
• 3 tbsp olive oil
• Salt and black pepper

Method

1. Heat the oven to 425°F (220°C). Mash the fennel seeds, garlic, rosemary, lemon zest, chili flakes, 2 tablespoons oil, and a big pinch of salt into a rough paste.
2. Pat the pork dry and rub the paste over every surface like you mean it.
3. Toss the Fennel wedges with the remaining oil, salt, and pepper on a sheet pan, then lay the pork on top.
4. Roast 20–25 minutes, until the pork hits 145°F (63°C) at the center and the Fennel edges are caramelized.
5. Rest the pork 8 minutes before slicing thick. Squeeze the roasted lemon halves over everything and serve with the pan juices.