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
Source: EatingWell Magazine, September/October 2007
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

269.1 calories; protein 25.2g 50% DV; carbohydrates 23.4g 8% DV; exchange other carbs 1.5; dietary fiber 5.2g 21% DV; sugars 15.5g; fat 8.6g 13% DV; saturated fat 1.3g 7% DV; cholesterol 73.7mg 25% DV; vitamin a iu 664.3IU 13% DV; vitamin c 15.6mg 26% DV; folate 26.3mcg 7% DV; calcium 51.9mg 5% DV; iron 1.8mg 10% DV; magnesium 51.1mg 18% DV; potassium 882.5mg 25% DV; sodium 374.4mg 15% DV; thiamin 1.2mg 118% DV.

Reviews (12)

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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
10/31/2011
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 Read More
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 Read More
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 Read More
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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 Read More
Rating: 5 stars
10/31/2011
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 Read More
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 Read More
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Rating: 5 stars
10/31/2011
I just finished eating this meal and it was excellent! I have never cooked fennel because I thought I did not like it but cooked this way it was delicious. j New Preston CT Read More
Rating: 5 stars
10/31/2011
This was excellent! I even received a compliment from my picky eater 17 year old. Anonymous Brighton MI Read More
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 Read More
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. Read More
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 Read More
Rating: 5 stars
10/29/2011
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". Read More