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.

EatingWell Test Kitchen
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

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.
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Reviews (12)

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12 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
I agree with the other commenter about the cooking times and rotating the positions of the pork and veggie/fruit mixture. The apples/fennel/onion burns very easily in the bottom part of the oven. Still quite delicious though and simple. I didn't have any cider vinegar so I substituted a little balsamic. Ragazza Read More
Rating: 5 stars
10/31/2011
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 Read More
Rating: 5 stars
10/31/2011
Liked this a lot. It was simple and you could easily cook 2 things in the oven at the same time. My 9 yr old had been asking for fennel and she got it. I will make it again. Anonymous Plymouth MN Read More
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Rating: 5 stars
10/31/2011
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 Read More
Rating: 5 stars
10/29/2011
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". Read More
Rating: 5 stars
10/30/2011
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. Read More
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Rating: 5 stars
10/31/2011
This was excellent! I even received a compliment from my picky eater 17 year old. Anonymous Brighton MI Read More
Rating: 5 stars
10/31/2011
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 Read More
Rating: 5 stars
10/31/2011
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 Read More
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