Instructions

1. Turn on the oven to 200°C
2. Stage 1: Quarter each of the fennel bulbs and onions, then pop them into a large freezer bag. Squash, peel and roughly chop the garlic then add to the bag with 1 Tbsp of olive oil & some seasoning.
3. Massage the oil into the contents of the bag, tip them into a preheated oven dish and place in the oven for about 25 minutes, turning occasionally.
4. Stage 2: Put the tenderloin into the same freezer bag with the seeds, herbs and oil then massage as before with more seasoning to taste.
5. The vegetables in the oven should now be nicely softened. Make a space in the middle, put in the pork and return to the oven. Cook for a further 25 minutes, again turning occasionally.
6. Stage 3: Remove the dish from the oven and cover loosely to rest. Mix together the balsamic vinegar and olive oil, then drizzle over the tenderloin. Slice diagonally and serve with new potatoes & other veg of your choice.