SERVES 4
TOTAL TIME: 45 minutes
To thaw frozen artichoke hearts quickly, remove them from their package and microwave in a covered bowl for five minutes. Be sure to thoroughly dry the thawed artichokes with paper towels; otherwise, their moisture will inhibit the browning of the roasted vegetables. Be sure to crumble any large pieces of rosemary in the herbes de Provence before using.
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1 |
large fennel bulb, stalks discarded, bulb halved, cored, and sliced ½ inch thick (see page 35) |
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12 |
ounces frozen artichoke hearts, thawed and patted dry |
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½ |
cup pitted niçoise or kalamata olives, halved |
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¼ |
cup extra-virgin olive oil |
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Salt and pepper |
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2 |
(1-pound) pork tenderloins, trimmed |
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2 |
teaspoons herbes de Provence |
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1 |
pound cherry tomatoes, halved |
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1 |
tablespoon grated lemon zest |
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2 |
tablespoons minced fresh parsley |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Combine fennel and 2 tablespoons water in large bowl, cover, and microwave until fennel begins to soften, about 5 minutes, stirring halfway through cooking. Drain fennel well and toss with artichokes, olives, 3 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.
2. Meanwhile, pat pork dry with paper towels. Rub evenly with remaining 1 tablespoon oil and herbes de Provence and season with salt and pepper. Lay pork in center of prepared baking sheet. Arrange vegetables around pork. Roast pork and vegetables until pork registers 145 degrees, about 20 minutes, rotating baking sheet halfway through roasting.
3. Transfer pork to carving board; tent with foil and let rest while finishing vegetables. Stir tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes are softened, about 5 minutes. Stir in parsley. Cut pork into ½-inch-thick slices and serve with vegetables.