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Apple & Fennel Roasted Pork Tenderloin

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  • Ready in: 45 minutes
  • Serves: 4
  • Complexity: medium


  • 2 large sweet-tart apples, such as Fuji or Braeburn
  • 1 large bulb fennel, trimmed cored and thinly sliced, plus 1 Tbsp chopped fronds for garnish.
  • 1 large red onion, sliced
  • 1 Tbsp plus 2 tsp canola oil, divided
  • 1lb pork tenderloin, trimmed
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 3 Tbsp cider vinegar


  1. Position racks in the upper and lower thirds of the oven; preheat to 475

  2. Toss apples, sliced fennel, and onion with 1 Tbsp oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower rack, stirring twice, until tender and golden about 30-35 minutes.

  3. About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat remaining 2 tsp oil in large oven proof 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 rack. Roast until just barely pink in the center and a meat thermometer registers 145, 12-14 minutes.

  4. Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir the vinegar in the pan scrapping up any browned bits, then add the apple mixture. Thinly slice the pork and serve.

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