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 |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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.
| Nutrition Information | ||||||||
| 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 | |||||||
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