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