12 garlic cloves, peeled
3 pounds fennel bulbs (3-4), fronds and stalkd removed, bolbs cored and cut into eigths.
3 tbsp olive oil
2 port tenderloins (about 1 pound each).
1/2 tsp dried oregano

Preheat oven to 475

On a baking sheet, toss garlic, fennel, and 2 tbsp oil. Season with salt/pepper. Roast 10 minutes.

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.