- 1 tablespoon finely chopped fresh rosemary, plus 3 sprigs rosemary
- 4 cloves garlic, finely chopped
- 2 1/2 teaspoon fennel seeds, crushed
- Zest of 1 lemon
- 3/4 teaspoon coarse sea salt
- 1/4 teaspoon crushed red chile flakes
- 1/4 teaspoon ground black pepper
- 3 teaspoons extra-virgin olive oil, divided
- 2 teaspoons plus 1 tablespoon lemon juice, divided
- 1 large (1 1/4- to 1 1/2-pound) pork tenderloin
- 1 fennel bulb, halved lengthwise and thinly sliced
- 1/4 pound thinly sliced pancetta or 6 slices bacon
Scatter fennel and rosemary sprigs over the bottom of a 9x13-inch baking dish. Drizzle with remaining 1 teaspoon oil and 1 tablespoon lemon juice and toss. Tuck thin tail end of tenderloin under so loin is even in thickness. Wrap pancetta around tenderloin and tie in a few places with kitchen string. Place on top of fennel.
Roast until pork is just pink at the center and an instant-read thermometer inserted into thickest part of meat reads 145°F, 30 to 35 minutes. Transfer pork to a cutting board and let rest for 10 minutes. Cut into 12 slices. Discard rosemary sprigs and serve fennel alongside pork.
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