Apple & Fennel Roasted Pork Tenderloin

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  
  
•  ¼ teaspoon freshly ground pepper  
  
•  3 tablespoons cider vinegar  
  

Directions

•   Step 1  
  Position racks in upper and lower thirds of oven; preheat to 475 degrees F.
  
•  Step 2  
  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.
  
•  Step 3  
  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 degrees F, 12 to 14 minutes.
  
•  Step 4  
  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.
  

*Tips

Nutrition Facts