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Apple-&-Fennel Roasted Pork Tenderloin

September/October 2007

Your rating: None Average: 4 (45 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

12 Reviews for Apple-&-Fennel Roasted Pork Tenderloin

09/19/2010
Anonymous

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- don't skip this step!
Definately a "make again".

Comments
04/14/2010
Anonymous

I used this recipe as a jumping off point for a meal. The roasted apple, fennel and onion was great. However, at that temp, it look a bit less time. Make sure you slice the vegetables thicker so they stay in shape when serving. I also marinated the pork tenderloin in a pomegranate and pink peppercorn sauce, and made a second sauce with the same ingredients. A perfect combo

Comments
11/22/2009

I've never had or cooked fennel before but it was very easy to prepare and liked it. I think apples and onion helped mellowed out the fennel taste. My husband really liked the whole meal. I served them with the roasted new potatoes. I agree with some of the comment on the vegetables easily burned. It was still good though.

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

Made this for dinner tonight and it was great. I found the cooking times to be right on although I was using convection. Will definitely make it again.

Joann, Bethel, CT

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