Sheet Pan Porchetta-Style Pork Tenderloin with Potatoes

Instructions

1. 1

   Heat the oven to 425°F. Halve the potatoes and slice the fennel into wedges. Toss with 2 tbsp oil and salt and roast 10 minutes.

2. 2

   Finely chop the rosemary, garlic and crushed fennel seeds with lemon zest, salt and pepper. Stir in the remaining oil.

3. 3

   Rub the paste all over the pork and set it in the middle of the pan.

4. 4

   Roast 20 minutes, until the pork reaches 145°F and the potatoes are crisp.

5. 5

   Rest 5 minutes, slice, and squeeze lemon over the pork and vegetables.