Apple-&-Fennel Roasted Pork Tenderloin

12 Reviews
From: EatingWell Magazine September/October 2007

Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley to serve alongside.

Ingredients 4 servings

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  • 2 large sweet-tart apples, such as Fuji or Braeburn, sliced
  • 1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
  • 1 large red onion, sliced
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 pound pork tenderloin, trimmed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons cider vinegar

Preparation

  • Active

  • Ready In

  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, 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.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition information

  • Serving size: 3 oz. pork tenderloin & 1 cup apples & fennel
  • Per serving: 269 calories; 9 g fat(1 g sat); 5 g fiber; 23 g carbohydrates; 25 g protein; 26 mcg folate; 74 mg cholesterol; 16 g sugars; 0 g added sugars; 664 IU vitamin A; 16 mg vitamin C; 52 mg calcium; 2 mg iron; 374 mg sodium; 882 mg potassium
  • Nutrition Bonus: Vitamin C (26% daily value), Potassium (26% dv), Zinc (16% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 fruit, 1 vegetable, 3 lean meat

Reviews 12

September 19, 2010
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By: EatingWell User
I, too, found that the apple & fennel cooked in 15-20 minutes as opposed to 35. I omitted the onion and added some sliced butternut squash & garlic (sliced 2 cloves in quarters). The deglazed "dressing" was great on the veggies- don't skip this step! Definately a "make again".
April 14, 2010
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By: EatingWell User
I used this recipe as a jumping off point for a meal. The roasted apple, fennel and onion was great. However, at that temp, it look a bit less time. Make sure you slice the vegetables thicker so they stay in shape when serving. I also marinated the pork tenderloin in a pomegranate and pink peppercorn sauce, and made a second sauce with the same ingredients. A perfect combo
November 22, 2009
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By: yuki
I've never had or cooked fennel before but it was very easy to prepare and liked it. I think apples and onion helped mellowed out the fennel taste. My husband really liked the whole meal. I served them with the roasted new potatoes. I agree with some of the comment on the vegetables easily burned. It was still good though.
September 21, 2009
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By: EatingWell User
This dish is dynamite! It is the best EatingWell recipe I've made (and I've made a lot of them!). One note is that it tastes best the day it's made. Leftovers (cold or reheated) are not nearly as good. Susan, OH
September 21, 2009
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By: EatingWell User
Made this for dinner tonight and it was great. I found the cooking times to be right on although I was using convection. Will definitely make it again. Joann, Bethel, CT
September 21, 2009
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By: EatingWell User
Both my husband and I enjoyed this last nite. I made it with thick loin chops (which cooked faster than the recipe times for the whole tenderloin). The mix of onion, fennel and apples was attractive and very tasty. I cut everything into equal sized wedges, rather than slices. Just my aesthetic preference - I think roasting turns slices of veggies into limp strings. I prefer the veggies to retain their shape and not turn to complete mush. This would be a very easy dish to serve to company. Elizabeth, Raleigh, NC
September 21, 2009
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By: EatingWell User
I agree with the other commenter about the cooking times and rotating the positions of the pork and veggie/fruit mixture. The apples/fennel/onion burns very easily in the bottom part of the oven. Still quite delicious though, and simple. I didn't have any cider vinegar, so I substituted a little balsamic. Ragazza
September 21, 2009
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By: EatingWell User
I would have enjoyed this more if it weren't for the undercooked pork and burned apples. I suspect either the cooking times or the positions on the rack needed to be rotated in the recipes. Cook the pork below for longer and the apples above for less time. Anonymous, Westchester, NY
September 21, 2009
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By: EatingWell User
Liked this a lot. It was simple and you could easily cook 2 things in the oven at the same time. My 9 yr old had been asking for fennel and she got it. I will make it again. Anonymous, Plymouth, MN