Pork tenderloin with fennel and carrot from the oven

Preheat the oven to 220 ° C. Grate the ginger and squeeze out the garlic. Finely chop the lemon zest and mix in a large bowl with ginger, garlic, cumin, thyme, salt, freshly ground pepper, 1 tablespoon of lemon juice and half of the melted butter.

Cut the pork tenderloins totally into 8 equal pieces and scoop them through the seasoning mixture. Divide the pieces of meat over the roasting tray.

Cut the butt and the stems of the fennel bulb and cut the tuber into 8 parts. Cut the green from the roots and clean the roots. Cut the ass of the spring onions.

Divide the vegetables around and between the meat. Sprinkle some salt and freshly ground pepper and drizzle the vegetables with some lemon juice and the remaining melted butter.

Roast the tenderloin and vegetables in the oven in 30-35 minutes, scoop everything in between 1-2 times. The pork tenderloins may be rosé, the vegetables must be al dente. Delicious with a creamy mashed potato.