Sheet Pan Pork with Fennel and Apples

By Roseann

Ingredients

• 1 1/4 lb Pork Tenderloin
• 1 1/2 Tsp Olive Oil divided
• 1 Tsp Salt, divided
• 1/2 Tsp Pepper, divided
• 2 Bulbs Fennel, sliced 1/4 inch thick, reserved fronds
• 1 Sweet- Tart Apples (Honey Crisp) sliced 1/2 inch thick
• 3 Tbs Whole Grain Mustard
• 1 Tbs Honey
• 1 Tsp Orange zest plus 1 Tbs Fresh Orange Juice (1 Orange)
• 1 Tsp chopped fresh thyme

Preparation

Step 1

Preheat oven to 450 with rack in upper third. Rub pork with 1/2 tb oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet.
Toss fennel and apples with remaining 1 Tb oil, 1/2 tsp salt and 1/4 tsp pepper. Arrange around pork on sheet pan.
Whisk mustard, honey, orange zest and juice and Thyme in small bowl. Brush evenly over pork, fennel and apples. Roast for 15 minutes.
Increase oven temp to broil. Broil until pork is brown on top and a thermometer inserted in thickest portion registers 145 about 5 minutes. Let rest for 10 minutes. Slice and top with fennel fronds.