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Apple-&-Fennel Roasted Pork Tenderloin

September/October 2007

Your rating: None Average: 3.9 (51 votes)

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.



READER'S COMMENT:
"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-...
Apple-&-Fennel Roasted Pork Tenderloin

12 Reviews for Apple-&-Fennel Roasted Pork Tenderloin

09/21/2009
Anonymous

This was excellent! I even received a compliment from my picky eater 17 year old.

Anonymous, Brighton, MI

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09/21/2009
Anonymous

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

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