Apple and Fennel Roasted Pork Tenderloin
- Ready In:
- 2 large sweet-tart apples, sliced (Fuji or Braeburn are good varieties to use)
- 1 large fennel bulb, trimmed and thinly sliced
- 1 tablespoon chopped fennel leaves (to garnish)
- 1 large red onion, sliced
- 1 tablespoon canola oil
- 2 teaspoons canola oil
- 1 lb pork tenderloin, trimmed
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 3 tablespoons cider vinegar
- Position racks in upper and lower thirds of oven; preheat to 475°F.
- Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, 30 to 35 minutes.
- About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145°F, for 12 to 14 minutes.
- Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds.
Join The Conversation
Pork was terrific! Smell of veggies divine! Honestly think potential for fabulous recipe exists here. Veggie medley needs some changing--time and fennel. Fennel is strong, next time would reduce by half. I roasted vegetable medley 25 minutes and it was right. (Had looked at reviews at eating well site.) Chose to reduce apple to one and sub in two sliced carrots and for us that was good. Vinegar amount seems right. Thank you for posting Northwest Gal.