Roast Pork Tenderloin with Fennel


2 pork tenderloins (10 to 14 ounces each)
salt and pepper
4 tablespoons olive oil
1 tablespoon butter
1 cup fresh fennel (including tops), chopped
1 small onion, chopped
3 garlic cloves, minced
1 oven roasting bag (purchased)

Heat 1 tablespoon oil in large skillet; season tenderloins with salt and pepper and brown on all sides; remove and set aside.

In same skillet, heat remaining 3 tablespoons oil and butter. Add fennel and onion and saute until tender; add garlic and continue to saute until slightly browned.

Follow directions on roasting bag. Place sauteed mixture in bag; place tenderloins on top of mixture, seal and roast per chart on roasting bag (approximately 1 hour).

Roast Pork Tenderloin with Fennel