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.
|Prep Time:||45 minutes|
|Ready in:||45 minutes|
|Ease of Prep:||Easy|
|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|
- 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, 30 to 35 minutes.
- About 10 minutes after the apple mixture goes into the oven, 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.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||279 cal||Carbohydrate Servings:||1|
|Carbohydrates:||23 g||Dietary Fiber:||5 g||Cholesterol:||74 mg|
|Fat:||10 g||Sodium:||371 mg||Saturated Fat:||2 g|
|Protein:||25 g||Potassium:||837 mg||Monounsaturated Fat:||5 g|
|Nutrition Bonus:||Selenium (47% daily value), Vitamin C (25% dv), Potassium (24% dv), Zinc (20% dv).|
|Exchanges:||1 fruit, 1 vegetable, 3 lean meat|