Fennel-Roasted Pork Tenderloin with Potatoes, Shallots and Orange
Ingredients
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1 teaspoon salt
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½ teaspoon black pepper
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2 teaspoons ground fennel
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1 pork tenderloin
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1 fennel bulb
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3 shallot
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¾ pound baby potatoes
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Rub and cure the pork
In a resealable bag or bowl, mix the salt, pepper and ground fennel until combined. Add the pork and coat in the seasonings. Seal the bag or cover the bowl with plastic wrap and refrigerate until ready to use, up to 1 day.
1 pork tenderloin
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons ground fennel
resealable plastic bag
measuring spoons
tongs
Cut the fennel
Trim the stalks from the fennel bulb, reserving fronds for garnish if desired. Cut the fennel bulb in half through the root. Place the halves cut-side down on the chopping board and slice into ¼”-thick wedges, cutting through the core so the wedges remains intact. Transfer the wedges to the June Pan.
1 fennel bulb
chopping board
June Pan
knife
Cut the shallots
Cut the shallots in half through the root. Place the halves cut-side down on the chopping board and cut into ½”-thick wedges, slicing through the root so the wedges remain intact. Add the wedges to the June Pan.
3 shallot
Cut the potatoes
Quarter the baby potatoes and add them to the June Pan.
¾ pound baby potatoes
Cut the orange
Cut the orange in half through the stem. Reserve one half for later. Set the other half cut-side down on the chopping board and cut into ½”-thick wedges, discarding the ends. Add the orange wedges to the vegetables.
1 orange
Finish the vegetable mixture
Add the olives, oil, salt and pepper to the vegetables. Juice the reserved orange half over directly over the vegetables and discard the rind. Toss to coat and push the vegetables to the perimeter of the June Pan to create a well.
¼ teaspoon black pepper
1 teaspoon salt
¼ cup Castelvetrano olives
1 tablespoon extra-virgin olive oil
orange half
Arrange the food
Unwrap or uncover the tenderloin and pat dry. Set the tenderloin in the vegetable well and push the vegetables back to surround it. Horizontally insert the June Food Thermometer in the tenderloin so the tip is in the geometric center of the meat. Select cooking preferences using the button below.
June Food Thermometer
Roast the food
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the vegetables are tender and the pork is cooked to your preference, about 25 minutes. June will notify you when the food is ready.
June Oven
Rest the pork and serve
Remove the food from the June Oven and transfer the pork to a chopping board. If desired, return the vegetables to the June Oven and follow directions on your June to continue cooking or keep warm. Allow the pork to rest at least 5 minutes before slicing into ½”-thick coins. Serve with the vegetables and garnish with reserved fronds, if using.
fennel fronds