https://www.copymethat.com/r/szYDN9sO5/atk-one-pan-herbed-pork-tenderloin-with-/
107092179
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szYDN9sO5
2024-04-19 09:41:33
ATK One-Pan Herbed Pork Tenderloin with Fennel, Tomatoes, Artichokes, and Olives
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Ingredients
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- 2 teaspoons herbes de Provence
- Salt and pepper
- 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick strips
- 12 ounces frozen artichoke hearts, thawed and patted dry
- ½ cup pitted kalamata olives, halved
- 3 tablespoons extra-virgin olive oil
- 18 ounces cherry tomatoes, halved
- 1 tablespoon grated lemon zest
- 2 tablespoons minced fresh parsley
- subheading: BEFORE YOU BEGIN:
- Be sure to thoroughly thaw and pat dry the frozen artichokes; otherwise their moisture will inhibit the browning of the roasted vegetables. Herbes de Provence, a blend of dried herbs such as rosemary, basil, marjoram, bay leaves, thyme, and lavender, is available in the spice aisle of supermarkets.
Steps
Directions at americastestkitchen.com
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