Apple and Fennel Roasted Pork Tenderloin

Apple And Fennel Roasted Pork Tenderloin Recipe

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Vickie Parks


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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15 Min
30 Min


2 large
sweet-tart apples, sliced (fuji and braeburn are good varieties to use)
1 large
fennel bulb, trimmed and thinly sliced
1 Tbsp
fennel leaves, chopped (for garnish)
1 large
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


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

Printable Recipe Card

About Apple and Fennel Roasted Pork Tenderloin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy