Apple Fennel Roasted Pork Tenderloin

If you’re looking for the most delicious way to roast pork tenderloin, you’re going to fall in love with this recipe. Tender pork tenderloin, sweet apples, fennel and red onion are seasoned and roasted to perfection, creating a truly remarkable and healthy fall dish the whole family will love.

Roasted Pork Tenderloin with Apple and Fennel

Who doesn’t love a tender and juicy pork tenderloin? There are so many wonderful ways to prepare it, but trust when when I tell you, the classic combination of flavors in the apple and fennel mixture just can’t be beaten.

And one of the things you’ll love most is this quick and easy meal is ready in 40 minutes or under but will taste like you spent all day preparing it.

roasted pork tenderloin sliced laying on bed of fennel and apples all on a white serving plate

Best Way to Prepare Apple Fennel Roasted Tenderloin

For best results, prepare this recipe on two sheet pans, rather than one. The tenderloin releases a lot of juice while cooking, which can lead to soggy vegetables if they are all cooked together. If roasted separately, the apple and vegetables will have a chance to develop a deep, rich color, which leads to better flavor and a nicer presentation.

Ingredients:

  • 2 firm Honeycrisp or Granny Smith apples, sliced
  • 1 large fennel bulb, trimmed and sliced
  • 1 large red onion, sliced
  • 1 T. fresh sage, finely chopped
  • 3 T. extra virgin olive oil, divided
  • 1 T. balsamic vinegar
  • 2 lbs. pork tenderloin, trimmed
  • Sea salt and black pepper, to taste

Directions:

  1. Separate the racks in your oven to where there is enough room to accommodate two baking sheets. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.
  2. In a large bowl, toss apples, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.
  3. Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.
  4. While the apples and veggies are roasting, place the pork tenderloin in the center of the second rimmed baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.
  5. Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.*
  6. Remove both sheet pans from the oven and allow the pork to rest on a cutting board for 10 minutes. Stir vegetables and apples in the pan drippings.
  7. Serve the sliced tenderloin with a tasty helping of the roasted apples and vegetables. Enjoy!
sliced roasted tenderloin on bed of apples and fennel on a white rectangular serving plate

Can I Use Pork Loin Instead?

Absolutely! You can make this same recipe using pork loin or pork roast. It requires a slightly different method, but it works great with all the same flavors.

A pork loin/roast is a significantly larger cut than a pork tenderloin so you’ll want to start it off by searing it. Heat a couple tablespoons oil in a large skillet on medium-high heat. Season pork with sea salt or kosher salt and ground pepper. Sear the pork on all sides. Once you transfer the seared loin to the large jelly roll or rimmed sheet pan, continue with the directions listed for the tenderloin.

Don’t wash away the browned bits in the bottom of the skillet! For bonus flavor, deglaze the the skillet with a little apple juice or white wine, throw in some fresh rosemary or any of your favorite herbs and whisk until the pan drippings are well incorporated. Continue to cook over medium heat for 10-15 minutes. Set it aside. Pour over the pork loin and before serving. It makes a fantastic au jus for the pork.

Can I Freeze Roasted Pork Tenderloin?

If you have leftovers, you can certainly freeze them. Place the meat in an airtight container. Pour the apples, vegetables and any remaining juices on top. Store in the freezer for up to a couple of months.

Tips for the Best Pork Tenderloin with Apples

  • What variety of apple is best for roasting? Use apple varieties that hold up well to heat. Honeycrisp, Granny Smith or Pink Lady apples are good varieties for this recipe. 
  • Can I substitute the fennel? Uncooked fennel is crunchy with a intense anise or licorice-like flavor. As it begins to cook, the fibers begins to soften and the flavor mellows out. But if you prefer, you can use celery in its place.
  • Don’t over cook it: Pork tenderloin cooks relatively fast. Once the thickest portion of pork registers 145°F-150°F, you’ll want to remove it from the oven and allow it to rest. It will continue to cook while it’s resting.
  • Don’t throw away the fennel fronds: Save the fronds and chop them up finely to add to homemade salsa, salad dressing or potato salad for an extra hint of freshness.
  • What to serve with roasted pork tenderloin: This recipe is a complete meal in and of itself. But if you’re looking to stretch the meal a little further, the rich and early flavors of this recipe goes perfectly with these Roasted Brussels Sprouts with Balsamic Glaze, grilled asparagus or even a simple side salad. It’s especially delicious with this Sweet Potato Brussels Sprouts Hash.

Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…

The minimum safe cooking temperature for fresh pork is when the internal temperature on an instant-read thermometer registers 145°F.

plate of sliced roasted tenderloin on bed of apples and fennel roasted

Apple Fennel Roasted Pork Tenderloin

Published By Stephanie
Tender pork tenderloin, sweet apples, fennel and red onion are seasoned and roasted to perfection, creating a truly remarkable and healthy fall dish the whole family will love.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 267 kcal

Ingredients
  

  • 2 Honeycrisp or Granny Smith apples, firm sliced
  • 1 large fennel bulb trimmed and sliced
  • 1 large red onion sliced
  • 1 T fresh sage finely chopped
  • 3 T extra virgin olive oil divided
  • 1 T balsamic vinegar
  • 2 lbs pork tenderloin trimmed
  • sea salt and black pepper to taste

Instructions
 

  • Separate the racks in your oven to where there is enough room to accommodate two baking sheets. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.
  • In a large bowl, toss apples, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.
  • Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.
  • While the apples and veggies are roasting, place the pork tenderloin in the center of the second rimmed baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.
  • Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.*
  • Remove both sheet pans from the oven and allow the pork to rest on a cutting board for 10 minutes. Stir vegetables and apples in the pan drippings.
  • Serve the sliced tenderloin with a tasty helping of the roasted apples and vegetables. Enjoy!

Notes

For best results, prepare this recipe on two sheet pans, rather than one. The tenderloin releases a lot of juice while cooking, which can lead to soggy vegetables if they are all cooked together. If roasted separately, the apple and vegetables will have a chance to develop a deep, rich color, which leads to better flavor and a nicer presentation.
Tip: Use apple varieties that hold up well to heat. Honeycrisp and Granny Smith are good varieties for this recipe. 
*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…

The minimum safe cooking temperature for fresh pork is 145°F

Nutrition

Calories: 267kcalCarbohydrates: 5gProtein: 32gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 100mgPotassium: 790mgFiber: 2gSugar: 1gVitamin A: 56IUVitamin C: 6mgCalcium: 40mgIron: 2mg
Keyword Apple, baked, pork
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
about stephanie

About Stephanie

Just an everyday stay at home mom who one day decided I didn’t want to become the stereotypical overweight, middle-aged, out of breath, mom anymore. One day at a time, one meal at a time, one workout at a time and I became the athlete I never knew existed. Read more...

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