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Roasted Pork Tenderloin With Fennel And Garlic

10 faves
Nutrition per serving    (USDA % daily values)
CAL
898
FAT
229%
CHOL
82%
SOD
108%

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Ingredients for 4 servings

12 garlic cloves, peeled

3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths

3 tablespoons olive oil

Coarse salt and ground pepper

2 pork tenderloins (about 1 pound each)

1/2 teaspoon dried oregano

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