Home » Apple-&-Fennel Roasted Pork Tenderloin
Apple-&-Fennel Roasted Pork Tenderloin
From EatingWell: September/October 2007 — Subscribe to EatingWell Magazine Today!
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.
4 servings
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 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
- Position racks in upper and lower thirds of oven; preheat to 475°F.
- 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°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.
Nutrition
Per serving: 279 calories; 10 g fat (2 g sat, 5 g mono); 74 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 25 g protein; 5 g fiber; 371 mg sodium; 837 mg potassium.
Nutrition Bonus: Selenium (47% daily value), Vitamin C (25% dv), Potassium (24% dv), Zinc (20% dv).
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 vegetable, 3 lean meat
Subscribe to EatingWell Magazine Today!More From EatingWell
-
The Meatless Monday movement is growing in popularity across...
-
Fresh blueberries are the perfect fruit to add sweetness and...
-
It’s easy to reap the benefits of eating blueberries with...
Research suggests that people who are most successful at...
Don't let muffins fool you: they may sound healthy, but many...
Recipe Categories
- Health & Diet Considerations
- Low calorie
- Diabetes appropriate
- High potassium
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Gluten free
- Low cholesterol
- Ethnic/Regional
- American
- Type of Dish
- Main dish, meat
- Main dish, combination meal
- Style/Theme
- Gourmet
- Entertaining, formal
- Meal/Course
- Dinner
- Main Ingredient
- Pork
- Servings
- 4
- Total Time
- 45 minutes or less
- Ease of Preparation
- Moderate
- Publication
- September/October 2007
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Today's Favorites
- Skillet Gnocchi with Chard & White Beans (162 comments)
- Chilaquiles Casserole (92 comments)
- Hamburger Buddy (89 comments)
- Bev's Chocolate Chip Cookies (65 comments)
- Easy Salmon Cakes (61 comments)
- Balsamic & Parmesan Roasted Cauliflower (60 comments)
- Broccoli-Cheese Chowder (58 comments)
- Mini Mushroom-&-Sausage Quiches (55 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (50 comments)
- Banana-Bran Muffins (43 comments)
READER'S COMMENT: