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Fennel-Rosemary Pan-Roasted Pork Tenderloins
Think of this dish as a weeknight version of Italian slow-roasted porchetta. Fennel seeds and herbs are ideal seasonings for the mild, subtly sweet flavor of pork tenderloin. Serve crusty bread or mashed potatoes alongside for soaking up the sauce.
teaspoons fresh rosemary, minced, divided
teaspoons fennel seeds, ground
01Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together 3 teaspoons of rosemary, the fennel seed, oregano, garlic powder, pepper flakes and 1 teaspoon each salt and black pepper. Add the pork, turn to coat and massage the seasonings into the meat. Let stand at room temperature for 15 minutes.
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