Pork, Potato, & Fennel Sheet Pan Supper​

Pork, Potato, & Fennel Sheet Pan Supper

Today’s sheet pan supper was inspired by a recipe from Cooking Light way back in 2001. It’s delicious, and someday I’ll make it again to post here. But today, I just wasn’t in the mood to sauté. Sometimes, I just wanna pile some stuff on a pan and stuff it in the oven, yeah? And okay, there’s a little more to it than that, but it’s all easy stuff. A little measuring, a little chopping, a nice olive oil shower, a bit of waiting, and voilà! Delicious, healthy dinner is served. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

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2 small or 1 large bulb(s) fresh fennel

1 small red onion

12 oz baby red or fingerling potatoes

2 cloves garlic

2 tsp fresh thyme, divided

2 Tbsp olive oil, divided

½ tsp salt, divided

½ tsp black pepper, divided

2 Tbsp whole fennel seeds

1 Tbsp whole coriander seeds

2 tsp Worcestershire sauce

1 tsp balsamic vinegar

1 lb. pork tenderloin

Preparation:

1.) Preheat oven to 425℉. To prepare the fennel bulb, first cut on the diagonal to remove the frond stalks. Cut off the root end, slice the bulb in half lengthwise, and make two small diagonal cuts to remove the core. Place the two halves cut side down and slice lengthwise into wedges.

2.) To prepare the onion, cut off the stem and root ends, peel, and cut in half lengthwise. Placing the cut side down, slice lengthwise into narrow wedges.

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3.) Scrub the potatoes, and cut lengthwise into quarters.

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4.) Peel and slice the garlic. I used this nifty little gadget (I’m a sucker for gadgets), but a knife works just as well. Mince 1 tsp of the thyme leaves.

5.) Pile the fresh fennel, onion, potatoes, and garlic on a parchment- or foil-lined half sheet pan. Drizzle with 1 Tbsp of the olive oil, mix with your hands to coat, and push the vegetables out to the sides. Sprinkle with the chopped thyme, ¼ tsp of the salt, and ¼ tsp of the pepper.

6.) Place the fennel seeds, coriander seeds, the last teaspoon of thyme leaves, and the remaining pepper and salt into the bowl of a MiniMate or small food processor. Process until fairly uniform. Add the Worcestershire, balsamic, and remaining olive oil. Process or stir until well blended.

7.) Trim any excess fat and silvery membranes from the tenderloin. Rub the oil and spice mixture evenly over all surfaces of the pork. Place the pork in the middle of the sheet pan.

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8.) Bake 20 — 30 minutes or until pork is done (internal temperature of 145℉) and vegetables are starting to brown. Allow the pork to rest for three to five minutes before slicing.

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Pork, Potato, & Fennel Sheet Pan Supper


Ingredients


2 small or 1 large bulb(s) fresh fennel
1 small red onion
12 oz baby red or fingerling potatoes
2 cloves garlic
2 tsp fresh thyme, divided
2 Tbsp olive oil, divided
½ tsp salt, divided
½ tsp black pepper, divided
2 Tbsp whole fennel seeds
1 Tbsp whole coriander seeds
2 tsp Worcestershire sauce
1 tsp balsamic vinegar
1 lb. pork tenderloin

Directions


1.) Preheat oven to 425℉. To prepare the fennel bulb, first cut on the diagonal to remove the frond stalks. Cut off the root end, slice the bulb in half lengthwise, and make two small diagonal cuts to remove the core. Place the two halves cut side down and slice lengthwise into wedges.
2.) To prepare the onion, cut off the stem and root ends, peel, and cut in half lengthwise. Placing the cut side down, slice lengthwise into narrow wedges.
3.) Scrub the potatoes, and cut lengthwise into quarters.
4.) Peel and slice the garlic. I used this nifty little gadget (I’m a sucker for gadgets), but a knife works just as well. Mince 1 tsp of the thyme leaves.
5.) Pile the fresh fennel, onion, potatoes, and garlic on a parchment- or foil-lined half sheet pan. Drizzle with 1 Tbsp of the olive oil, mix with your hands to coat, and push the vegetables out to the sides. Sprinkle with the chopped thyme, ¼ tsp of the salt, and ¼ tsp of the pepper.
6.) Place the fennel seeds, coriander seeds, and the remaining pepper and salt into the bowl of a MiniMate or small food processor. Process until fairly uniform. Add the Worcestershire, balsamic, and remaining olive oil. Process or stir until well blended.
7.) Trim any excess fat and silvery membranes from the tenderloin. Rub the oil and spice mixture evenly over all surfaces of the pork. Place the pork in the middle of the sheet pan.
8.) Bake 20 — 30 minutes or until pork is done (internal temperature of 145℉) and vegetables are starting to brown. Allow the pork to rest for three to five minutes before slicing.

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