Roasted Pork Tenderloin
with Apples and Fennel
with Apples and Fennel
(Serves 4)
1 large fennel bulb
2 large sweet apples, such as Fuji, sliced
1 large red onion, sliced
4 tablespoons vegetable oil
1 pound pork tenderloin
1 teaspoon kosher salt
1/4 teaspoon black pepper
Position oven racks in upper and lower thirds of oven.
Preheat oven to 475 degrees F.
Cut off top fronds of fennel bulb. Reserve some for garnish.
Core the fennel and thinly slice.
In a large bowl, combine the fennel with apples and onion.
Add 2 tablespoons oil and gently toss.
Spread on a foil-lined baking sheet.
Bake on the lower oven rack, stirring once, for 30-35 minutes.
Mixture should be tender and golden.
About 10 minutes after putting the apple mixture in the oven:
Sprinkle the pork with salt and pepper.
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.
Cook the pork 2-3 minutes just to sear all sides.
Transfer to a foil-lined baking sheet and place on top oven rack.
Roast 12-15 minutes until meat is barely pink in the center.
Instant thermometer reading should be between 135-140 degrees F.
Remove from the oven and allow to rest 5 minutes.
Transfer the apple-fennel mixture to a serving platter.
Thinly slice the pork and placed on top of the apples and fennel.
Garnish with a sprinkling of reserved fennel fronds.
Serving Suggestion: Serve with polenta and spinach sauteed with garlic.
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