apple and fennel roasted pork tenderloin
This is a great recipe for those cooler months in the fall and winter. But it can be enjoyed anytime of the year.
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prep time
15 Min
cook time
30 Min
method
Roast
yield
4 serving(s)
Ingredients
- 2 large sweet-tart apples, sliced (fuji and braeburn are good varieties to use)
- 1 large fennel bulb, trimmed and thinly sliced
- 1 tablespoon fennel leaves, chopped (for garnish)
- 1 large red onion, sliced
- 1 tablespoon canola oil
- 2 teaspoons canola oil
- 1 pound pork tenderloin, trimmed
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons apple cider vinegar
How To Make apple and fennel roasted pork tenderloin
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Step 1Position racks in upper and lower thirds of oven; preheat to 475°F.
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Step 2Toss 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.
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Step 3About 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.
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Step 4Transfer 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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