Apple and Fennel Roasted Pork Tenderloin
I absolutely love the somewhat licorice taste of fennel, and when mixed with apples and red onions, the flavors burst in your mouth. Here it is served as an accompaniment with a lean cut of pork tenderloin. Pork has a natural affinity with apples...they just go together so well. This dish, as elegant as it is, can be enhanced with a side of sautéed spinach and a glass of chianti.
Apple and Fennel Roasted Pork Tenderloin
Adapted from recipe at EatingWell.com
Ingredients
- 2 large sweet-tart apples, such as Fuji or Braeburn, peeled, cored, and 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 of all visible fat
1 teaspoon No-Salt salt alternative
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar
Directions
Preheat oven to 375 deg. 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, about 30 to 35 minutes.
Meanwhile, sprinkle pork with No-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, approximately 35 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 garnish with fennel fronds.
Makes 4 servings.
Nutrition Information:
Calories: 279 calories
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 62mg
Carbs: 23g
Sodium: 371mg
Information
- Category
- Main Dishes, Pork
