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Pork Tenderloin with Roasted Fennel

  • 4 small fennel bulbs, cut into 1-inch wedges
  • 2 small red onions, cut into 1-inch wedges
  • 3 tbsp. olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 pork tenderloins (about 3 pounds total)
  • 2 tbsp. Dijon mustard
  • 2 tsp. fresh thyme
  • 6 oz. thinly sliced prosciutto (or Bacon)
  1. Preheat oven to 425°F. Toss together fennel, onion, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast for 5 minutes. 
  2. Meanwhile, brush pork with mustard, dividing evenly. Sprinkle with thyme, dividing evenly. Wrap with prosciutto, dividing evenly and slightly overlapping the slices, until completely covered.
  3. Heat remaining tablespoon oil in a large skillet over medium-high heat. Add pork, prosciutto-seam sides down, and cook until golden brown, 2 to 4 minutes. Turn and cook until golden brown on second side, 2 to 4 minutes. Toss vegetables, then nestle pork among them. Roast until the internal temperature of pork on an instant read thermometer reaches 145°F, 10 to 15 minutes. Let pork rest for 5 minutes before slicing. Serve with vegetables alongside.

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