Get Healthy : EatingWell : Apple-&-Fennel Roasted Pork Tenderloin : Food Network

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Apple-&-Fennel Roasted Pork Tenderloin
Recipe courtesy EatingWell.com

Ingredients
2 large sweet-tart apples, such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar

Directions
Position racks in upper and lower thirds of oven; preheat to
475°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°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.