Main Dish

Apple and Fennel Roasted Pork Tenderloin

Apple and Fennel Roasted Pork Tenderloin

This easy sheet-pan roasted pork tenderloin recipe makes a stylish main course for any gathering. For best results prepare this roast pork tenderloin recipe on two sheet pans, rather than one. The tenderloin releases a lot of juice while cooking, which can lead to soggy vegetables if they are all cooked together. If roasted separately, the apple and vegetables will have a chance to develop a deep, rich color, which leads to better flavor and a nicer presentation.

Ingredients for this Recipe :

  • 2 lbs. pork tenderloin, trimmed
  • 2 firm Honeycrisp or Granny Smith apples, sliced
  • 1 large fennel bulb, trimmed and sliced
  • 1 large red onion, sliced
  • 1 tbsp fresh sage, finely chopped
  • 3 tbsp extra virgin olive oil, divided
  • 1 tbsp balsamic vinegar
  • Sea salt and black pepper, to taste

Notes :

  • Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…
  • Use apple varieties that hold up well to heat. Honeycrisp and Granny Smith are good varieties for this recipe.
  • The minimum safe cooking temperature for fresh pork is 145°F

How to Make Roasted Pork Tenderloin :

Step 1:

Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.

Step 2:

In a large bowl, toss the apple, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.

Step 3:

Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.

Step 4:

While the apples and veggies are roasting, place the pork tenderloin in the center of the second baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.

Step 5:

Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.

Step 6:

Remove both sheet pans from the oven and allow the roast pork tenderloin to rest for 10 minutes before slicing and serving with the roasted apple and vegetables. Enjoy!

Roast pork tenderloin recipe

Other Pork Recipes :

Stuffed pork tenderloin recipe – Stuffed Pork Tenderloin with Apple and Feta

Pork chili recipe – Spicy Slow Cooker Chili

Pork loin recipe – Mustard Pork Loin with Roasted Carrots

Bone-in pork chops recipe – Creamy Mushroom Bone-In Pork Chops

Apple and Fennel Roasted Pork Tenderloin

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Dinner American
Serves: 4
Prep Time: 10 minutes Cooking Time: 25-30 minutes Total Time: 35-40 minutes

Roasted pork tenderloin recipe, easily made with pork, apples, fennel bulb, and spices, delicious and eye-catching main course suite for any gathering.

Ingredients

  • 2 lbs. pork tenderloin, trimmed
  • 2 firm Honeycrisp or Granny Smith apples, sliced
  • 1 large fennel bulb, trimmed and sliced
  • 1 large red onion, sliced
  • 1 tbsp fresh sage, finely chopped
  • 3 tbsp extra virgin olive oil, divided
  • 1 tbsp balsamic vinegar
  • Sea salt and black pepper, to taste

Instructions

1

Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.

2

In a large bowl, toss the apple, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.

3

Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.

4

While the apples and veggies are roasting, place the pork tenderloin in the center of the second baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.

5

Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.

6

Remove both sheet pans from the oven and allow the pork to rest for 10 minutes before slicing and serving with the roasted apple and vegetables. Enjoy!

Notes

Use apple varieties that hold up well to heat. Honeycrisp and Granny Smith are good varieties for this recipe.

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