Thursday, May 12, 2005

Apple and Fennel Roasted Pork Tenderloin

Apple and Fennel Roasted Pork TenderloinApple and Fennel Roasted Pork Tenderloin (Adapted from Eating Well)

2 large Fuji apples, cored and sliced
1 large fennel bulb, trimmed, cored and thinly sliced
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
16 ounces trimmed pork tenderloin
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons apple cider vinegar

Preheat oven to 475 - place the racks in the upper and lower thirds of the oven

In a large bowl, add apples, fennel and onions - drizzle with 1 tablespoon oil and toss well to coat. Scoop the mixture out onto a large rimmed baking sheet and spread to an even layer. Place on the lower oven rack and roast, stirring a couple times, until tender and golden, 30 to 35 minutes.

After about 10 minutes, season pork with salt and pepper. In a large oven-safe skillet, heat remaining 2 teaspoons oil over medium-high. Place the tenderloin in the skillet and cook until golden on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Cook until just barely pink in the center and an instant-read thermometer reads about 145 degrees, roughly 10 to 14 minutes.

Carefully move the pork to a cutting board and let rest 5 to 10 minutes. Into the hot skillet, immediately stir vinegar into the pan, scraping up any browned bits, then drizzle over the apple mixture. To serve, thinly slice the pork and serve with the apple mixture with a sprinkling of the fennel fronds, if desired.

Makes about 4 servings.

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