Apple-&-Fennel Roasted Pork Tenderloin

This dish is dynamite! It is the best EatingWell recipe I've made (and I've made a lot of them!). One note is that it tastes best the day it's made. Leftovers (cold or reheated) are not nearly as good.

Susan, OH

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

I would have enjoyed this more if it weren't for the undercooked pork and burned apples. I suspect either the cooking times or the positions on the rack needed to be rotated in the recipes. Cook the pork below for longer and the apples above for less time.

Anonymous, Westchester, NY

I just finished eating this meal and it was excellent! I have never cooked fennel because I thought I did not like it but cooked this way it was delicious.

j, New Preston, CT

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