Dining With Tim: Fennel Scented Pork Loin

1-2 pork tenderloins
2 sweet onions
3 medium carrots
1 fennel bulb
1 cup chopped kale
1 honey crisp apple
2 sweet potatoes
1 1/2 cups water
2 T salt
1 T pepper
3 sprigs rosemary
3 sprigs thyme
Parsley to garnish
Pan juices
3 T flour
2t salt
1t pepper


  • Preheat oven to 375F
  • large dice onions and peeled sweet potatoes
  • Peel and oblique cut carrots
  • Cut off top and bottom of fennel bulb, remove outer layers and large dice
  • Chop kale
  • Trim pork loins if needed
  • In a large baking dish, add sweet potatoes and fennel. Then add the pork loins. Pour carrots,
    kale and onion on top of pork loin while adding your thyme and rosemary
  • Season with salt and pepper
  • Pour in water in the baking dish and cover with foil
  • Bake for 45 minutes or until internal temperature reaches 160F
  • When dish is removed from oven, remove pork loin and let sit for 10 minutes while you
    remove vegetables and strain pan for the liquid
  • In a small sauce pot, add pan juices, flour and seasoning
  • Make sure to add flour a little bit at a time while whisking vigorously to assure there are no
  • Once gravy coats the back of a spoon and leaves a clean finger streak, pour into gravy boat
    and set aside
  • Begin to slice the tenderloin
  • Slice tenderloin, and plate in the middle of a platter, surround it with the vegetables and
    garnish with chopped parsley and serve with gravy

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