Apple-&-Fennel Roasted Pork Tenderloin

September/October 2007

Your rating: None Average: 3.8 (60 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

Makes: 4 servings

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Total Time:


  • 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


  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.

Tips & Notes

  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.


Per serving: 258 calories; 9 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 25 g protein; 5 g fiber; 374 mg sodium; 861 mg potassium.

Nutrition Bonus: Selenium (47% daily value), Vitamin C (25% dv), Potassium (24% dv), Zinc (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 vegetable, 3 lean meat

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Total Time
45 minutes or less
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