Apple-&-Fennel Roasted Pork Tenderloin

By MaryEllen

Per serving: 258 calories; 9 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 25 g protein; 5 g fiber; 374 mg sodium; 861 mg potassium.

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

Details

Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from eatingwell.com

Preparation

Step 1

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, 15 to 20 minutes.

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.