This recipe fits with the cold weather—apples and pork are a great duo. Cook this easy dinner in under an hour and listen for the compliments!
Apple-Roasted Pork Tenderloin
Prep time: 10 minutes; Cook time: 40 minutes
2 large sweet-tart apples, such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored and thinly sliced (or use several ribs of celery)
1 large onion, sliced
1 Tbs plus 2 tsp canola oil1 lb pork tenderloin, trimmed
1 tsp kosher salt
¼ tsp black pepper
3 Tbs cider vinegar
Preheat oven to 475° F.
Toss apples, fennel and onion with 1 Tbs oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lowest oven rack, stirring twice until tender and golden, about 30 minutes.
About 10 minutes after putting the apples in the oven, sprinkle pork with salt and pepper. Heat the remaining 2 tsp oil in a large ovenproof skillet and sear the pork about 2 minutes per side. Then transfer the pork and pan to the upper shelf of the oven. Roast until just barely pink in the center, to a reading of about 145° F (about 12 to 14 minutes).
Transfer the pork to a cutting board and let rest 5 minutes. Stir vinegar into the pan and scrape up any browned bits. Add the vinegar mixture to the pan of apples.
Slice the pork thinly and serve with the apples. If desired, sprinkle with a few fennel leaves as a garnish.
Calories Per Serving: 279, Fat: 10 g (2 g Saturated Fat), Cholesterol: 74 mg, Sodium:371 mg, Carbohydrates: 25 g, Fiber: 5 g, Protein: 25 g.
© 2009, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.