Ingredients for Apple And Fennel Roasted Pork Tenderloin
- 2 apples, cored and thinly sliced
- 1 fennel bulb, trimmed, cored and thinly sliced
- fresh fennel fronds, for garnish
- 1/2 red onion, thinly sliced
- 3 tablespoons canola oil, divided
- 1 (1 1/2 pound) pork tenderloin
- kosher salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil, divided
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How to Make Apple And Fennel Roasted Pork Tenderloin
- Preheat oven to 475°F (246°C). Position oven racks in the upper and lower thirds.
- In a large bowl, toss the sliced apples, fennel, and onion with 1 tablespoon of olive oil. Season lightly with salt and pepper.
- Spread the apple mixture evenly on a rimmed baking sheet.
- Roast on the lower oven rack for 30-35 minutes, stirring halfway through, until tender and golden brown.
- After the apple mixture has been roasting for about 10 minutes, season the pork tenderloin generously with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Sear the pork tenderloin in the hot skillet for 2 minutes per side, until nicely browned.
- Transfer the skillet to the upper oven rack.
- Roast for 12-14 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Remove the pork from the oven and let it rest on a cutting board for 5 minutes before slicing.
- While the pork rests, stir the apple cider vinegar into the skillet, scraping up any browned bits. Pour this pan sauce over the roasted apple mixture.
- Thinly slice the pork tenderloin and serve over the apple and fennel mixture.
- Garnish with fresh fennel fronds.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
52g
Fat
9g
Carbs
7g
