Apple-and-Fennel Roasted Pork Tenderloin

Apple-and-Fennel Roasted Pork Tenderloin

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

apple, baking, center, hot, instant, large, lower, minutes, mix, ola, pink, pork, proof, roast, roasted, salt, skillet, sweet, tenderloin, thermometer, sliced, oven, tablespoon, fennel, mixture, rack, teaspoon, pepper, transfer, vinegar, trimmed, heat, apples, sprinkle, thinly, onion, teaspoons, fronds, remaining, barely, sear, turn, ovenproof, side, medium-high, board, scraping, handle, browned, slice

Results 1 to 1 of 1
  1. #1
    Deal GURU
    Join Date
    Aug 2008
    Location
    outside Philadelphia, PA
    Posts
    4,377
    Blog Entries
    6
    Downloads
    0
    Uploads
    0

    Default Apple-and-Fennel Roasted Pork Tenderloin

    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 475F.

    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 145F, 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.

  2. The Following User Says Thank You to rtebalt For This Useful Post:


 

 

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •