Apple-&-Fennel Roasted Pork Tenderloin

September/October 2007

Your rating: None Average: 3.9 (55 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.

"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


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

Anonymous, Brighton, MI


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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