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Cook Time:45 minsTotal Time:45 minsServings:4Yield:12 to 4 oz pork tenderloin & cups apples & fennelJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:12 to 4 oz pork tenderloin & cups apples & fennel
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:12 to 4 oz pork tenderloin & cups apples & fennel
Yield:
12 to 4 oz pork tenderloin & cups apples & fennel
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large sweet-tart apples, such as Fuji or Braeburn, sliced1large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish1large red onion, sliced1 tablespoon plus 2 teaspoons canola oil, divided1poundpork tenderloin, trimmed1teaspoonkosher salt¼teaspoonfreshly ground pepper3tablespoonscider vinegar
Cook Mode(Keep screen awake)
Ingredients
2large sweet-tart apples, such as Fuji or Braeburn, sliced
1large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
1large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1poundpork tenderloin, trimmed
1teaspoonkosher salt
¼teaspoonfreshly ground pepper
3tablespoonscider vinegar
DirectionsPosition racks in upper and lower thirds of oven; preheat to 475 degrees F.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.TipsEasy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.Originally appeared: EatingWell Magazine, September/October 2007
Directions
Position racks in upper and lower thirds of oven; preheat to 475 degrees F.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.TipsEasy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Position racks in upper and lower thirds of oven; preheat to 475 degrees F.
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.
Originally appeared: EatingWell Magazine, September/October 2007
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Nutrition Facts(per serving)269Calories9gFat23gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
