Apple Fennel Roasted Pork Tenderloin
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.
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
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
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