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Fennel-Roasted Pork Tenderloin with Potatoes, Shallots and Orange


1 teaspoon salt

½ teaspoon black pepper

2 teaspoons ground fennel

1 pork tenderloin

1 fennel bulb

3 shallot

¾ pound baby potatoes

1 orange

¼ cup Castelvetrano olives

1 tablespoon extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

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