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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.

Source: EatingWell Magazine, September/October 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 475 degrees F.

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  • 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.

  • 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 degrees F, 12 to 14 minutes.

  • 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

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

Nutrition Facts

3 oz. pork tenderloin & 1 cup apples & fennel
269 calories; protein 25.2g; carbohydrates 23.4g; dietary fiber 5.2g; sugars 15.5g; fat 8.6g; saturated fat 1.3g; cholesterol 73.7mg; vitamin a iu 664.3IU; vitamin c 15.6mg; folate 26.3mcg; calcium 51.9mg; iron 1.8mg; magnesium 51.1mg; potassium 882.5mg; sodium 374.4mg; thiamin 1.2mg.

1 fruit, 1 vegetable, 3 lean meat

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