You Will Need:
Opal Basil, 2 Tbsp, chiffonade
Chives, 1 Tbsp, finely chopped
Parsley, 1 Tbsp, finely chopped
Fennel, ½ cup, thinly sliced
Pork Tenderloin, 1 ½ lbs, trimmed of excess fat
Honey, ½ Tbsp
Olive Oil, 2 Tbsp
Salt, 1 tsp
Pepper, 1 tsp
Recipe Serves: 4
1. In a large plastic bag combine 1 Tbsp oil with honey, salt, and pepper. Add pork tenderloin and let marinate for 30 minutes
2. Preheat oven to 400 and spray a large casserole dish with nonstick spray. Place pork in baking dish and roast for 25-30 minutes or until juices run clear.
3. While pork is roasting, combine chopped herbs with sliced fennel and remaining 1 Tbsp olive oil.
4. Remove pork from the oven and allow it to rest for 5 minutes before slicing. Serve warm with the fennel and herb salad.
Recipe, Pictures, and Nutrient Analysis by Chef Katie Reineberg