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apple and fennel roasted pork tenderloin

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a great recipe for those cooler months in the fall and winter. But it can be enjoyed anytime of the year.

►
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Roast

Ingredients For apple and fennel roasted pork tenderloin

  • 2 lg
    sweet-tart apples, sliced (fuji and braeburn are good varieties to use)
  • 1 lg
    fennel bulb, trimmed and thinly sliced
  • 1 Tbsp
    fennel leaves, chopped (for garnish)
  • 1 lg
    red onion, sliced
  • 1 Tbsp
    canola oil
  • 2 tsp
    canola oil
  • 1 lb
    pork tenderloin, trimmed
  • 1 tsp
    kosher salt
  • 1/4 tsp
    black pepper
  • 3 Tbsp
    apple cider vinegar

How To Make apple and fennel roasted pork tenderloin

  • 1
    Position racks in upper and lower thirds of oven; preheat to 475°F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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