Herb-Rubbed Pork Tenderloin with Fennel and Artichokes for Two

Name: Herb-Rubbed Pork Tenderloin with Fennel and Artichokes for Two
Ingredients: 1 (12-ounce), pork tenderloin, trimmed and brined if desired; 1 teaspoon, herbes de Provence; , Salt and pepper; 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced ½ inch thick; 5 ounces, frozen artichoke heart, thawed and patted dry; ¼ cup pitted niçoise or, kalamata olives, halved; 1 tablespoon, extra-virgin olive oil; 6 ounces, cherry tomatoes, halved; 1 teaspoon, grated lemon zest; 1 tablespoon, minced fresh parsley

Main Courses
Vegetables
Pork
For Two

We wanted a simple recipe for pork tenderloin inspired by the flavors of Provence.

SERVES 2

TIME 1 hour

Herb-Rubbed Pork Tenderloin with Fennel and Artichokes for Two

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