Recipe Image

Apple-&-Fennel Roasted Pork Tenderloin

  • 45 m
  • 45 m
EatingWell Test Kitchen
“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.”


    • 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
    • ¼ teaspoon freshly ground pepper
    • 3 tablespoons cider vinegar


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019