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


Roasted Apples, Fennel And Red Onion Are The Perfect Foil To Roasted Pork Tenderloin. Make It A Meal: Stir Sauteed Broccoli Rabe Into Quick-cooking Barley To Serve Alongside.

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