Apple & Fennel Roasted Pork Tenderloin from Eating Well
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 350.1
- Total Fat: 13.1 g
- Cholesterol: 89.5 mg
- Sodium: 374.4 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 5.3 g
- Protein: 32.8 g
View full nutritional breakdown of Apple & Fennel Roasted Pork Tenderloin from Eating Well calories by ingredient
Introduction
Totally delicious! I had never had fennel and now LOVE it. Totally delicious! I had never had fennel and now LOVE it.Number of Servings: 4
Ingredients
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2 large sweet-tart apples such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored & thinly sliced
1 tbsp chopped fennel fronds for garnish
1 large red onion, sliced
1 TBSP + 2 tsp canola oil, divided
1 pound pork tenderloin, trimmed
1 tsp kosher sale
1/4 tsp freshly ground pepper
3 TBSP cider vinegar
Directions
1. Position racks in upper and lower thirds of oven; preheat to 475 F
2. Toss apples, sliced fennel & onion w/ 1 TBSP 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.
3. About 10 minutes after the apple mixture goes into the over, sprinkle pork w/ salt & pepper. Heat the remaining 2 tsp 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 & an instant-read thermometer registers 145F, 12 to 14 minutes.
4. Transfer the pork to a cutting board & let rest for 5 minutes. Immediately stir vinegar into the pan (be careful as 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.
Number of Servings: 4
Recipe submitted by SparkPeople user YARNBALL3.
2. Toss apples, sliced fennel & onion w/ 1 TBSP 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.
3. About 10 minutes after the apple mixture goes into the over, sprinkle pork w/ salt & pepper. Heat the remaining 2 tsp 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 & an instant-read thermometer registers 145F, 12 to 14 minutes.
4. Transfer the pork to a cutting board & let rest for 5 minutes. Immediately stir vinegar into the pan (be careful as 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.
Number of Servings: 4
Recipe submitted by SparkPeople user YARNBALL3.
