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.

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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 degrees F, 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.

Tips

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

Nutrition Facts

269 calories; 8.6 g total fat; 74 mg cholesterol; 374 mg sodium. 23.4 g carbohydrates; 25.2 g protein; Full Nutrition

Reviews (12)

12 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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
Rating: 5 stars
10/30/2011
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.
Rating: 5 stars
10/31/2011
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
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Rating: 5 stars
10/31/2011
This was excellent! I even received a compliment from my picky eater 17 year old. Anonymous Brighton MI
Rating: 5 stars
10/31/2011
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
Rating: 5 stars
10/31/2011
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
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Rating: 5 stars
10/31/2011
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
Rating: 5 stars
10/31/2011
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
Rating: 5 stars
10/31/2011
This was delicious and fairly easy to make. We served it with couscous cooked in chicken broth. Trying to squeeze in a new veggie we added chopped broccoli rabe in the last 15 minutes of baking the apple fennel and onion. It was delicious with the addition and was absolutely great with a glass of wine. Although it was a successful experiment (the boyfriend ate it and loved it) I wouldn't advise doing it to picky veggie eaters. Broccoli rabe can be bitter if it's undercooked. I will make this again next time without the broccoli rabe. Anonymous San Diego CA