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Preheat oven to 425°F. Place pork tenderloins in a large roasting pan. Combine breadcrumbs, garlic and 2 tablespoons thyme (or 4 teaspoons rosemary) in a small bowl. Spread mixture over the tenderloin. Sprinkle with kosher salt and black pepper.
In a large bowl, combine potatoes, carrots, fennel, oil, the remaining 1 tablespoon thyme (or 2 teaspoons rosemary), 1 teaspoon kosher salt and 1/4 teaspoon pepper. Arrange vegetable mixture in a single layer around the pork tenderloins.
Roast, uncovered, for 35 to 40 minutes or until an instant-read thermometer inserted near the center of tenderloin registers 155°F. Transfer tenderloins to a serving platter; cover and let stand for 15 minutes. The temperature of the meat after standing should be 160°F.
Meanwhile, use a slotted spoon to remove the vegetable mixture from the pan. Stir apple juice into the roasting pan. Cook and stir over medium heat, scraping up any of the browned bits. Add the roasted vegetables back to the roasting pan. Toss to combine.
Slice one tenderloin and arrange on a serving platter. Cover and refrigerate remaining tenderloin for leftovers or another recipe. Spoon vegetable mixture alongside the sliced tenderloin on the serving platter.