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Apple-&-Fennel Roasted Pork Tenderloin

:  September/October 2007

Your rating: None Average: 4.2 (32 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 Recipe

Makes: 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

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Preparation

  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.

Nutrition

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Heart healthy
Healthy weight
High potassium
Gluten free
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Main Ingredient
Pork
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Entertaining, formal
Gourmet
Type of Dish
Main dish, combination meal
Main dish, meat
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Publication
September/October 2007
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