Ingredients

• 12 garlic cloves, peeled
• 3 pounds fennel bulbs (3-4), fronds and stalkd removed, bolbs cored and cut into eigths.
• 3 tbsp olive oil
• salt/pepper
• 2 port tenderloins (about 1 pound each).
• 1/2 tsp dried oregano
• Preheat oven to 475
• Rub pork with remaining oil. Season with oregano, salt/pepper.
• Remove backing sheet from over, push veggies to sides and place port in center.
• Roast 20-25 minutes, until thickest part is 150.
• Transfer to cutting board and rest for 5 minutes.