Roast PorK Tenderloin with Potatoes and Fennel

Wednesday night's dinner started by searing a pork tenderloin in a skillet on all sides. Some quartered potatoes, sliced red onion and sliced fennel were added to the skillet around the meat. A bit of olive oil was combined with some fresh lemon juice, minced rosemary, garlic, fennel seeds and salt and pepper. This was brushed over the pork and vegetables. The entire skillet went into the oven for about 40 minutes until the pork was done. The flavor of the sliced fennel and the fennel seeds was really good.

This was quite simple to prepare and full of flavor.