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1
Preheat oven to 350F.
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2
Rinse off pork tenderloin and pat dry.
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3
Combine minced garlic, cumin, cayenne pepper, thyme leaves, salt and pepper.
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4
Rub the mixture all over the pork. Set aside to come to room temperature, about 20 minutes.
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5
Heat oil in a large dutch oven (any oven proof pan will work) over medium heat.
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6
Sear pork on all sides, about 3-4 minutes per side.
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7
Cut the green tops from the fennel bulb. Reserve about 4 tbsp fennel fronds and discard the rest.
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8
Cut the fennel bulb into quarters from top to bottom. On a diagonal, cut out the core from each quarter. Thinly slice the fennel bulb and chop the fronds.
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9
Once pork is seared, add sliced fennel, fennel fronds and tomatoes to the pot. Season with a pinch of salt and pepper.
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10
Put pot, uncovered, into the oven and cook pork to desire doneness. For medium rare, the thermometer will read 135-140, about 25 minutes.
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11
Put the pot back on the stove and remove pork. Let the pork rest while finishing the sauce.
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12
Over medium heat, add wine to fennel and tomatoes.
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13
Scrape up any herbs on the bottom of the pot and allow to simmer until reduced by half, about 5-8 minutes. Adjust seasoning if necessary.
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14
Slice pork and serve with the sauce.
