Pork Tenderloin with Fennel and Bell Peppers

This rosemary-stuffed tenderloin is roasted on a bed of sweet peppers, fennel and onions for a Mediterranean-style one-dish meal. If you are hesitant about tying the roast, ask your butcher to do it for you. Or, cook the meat in 2 pieces, reducing the time accordingly, and tuck the rosemary in with the vegetables.
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