Recipe: Pork Tenderloin With Apples and Onions

Roasting brings out the sweetness of apples and red onions in this dish, and it gives the fennel-seasoned pork a deep, savory flavor. The prep is quick and simple too.

Ingredients

For the apples and onions:
3 apples, such as Gala, quartered and cored
2 medium red onions, each cut into 8 wedges
12 sprigs fresh thyme
1 tablespoon extra-virgin olive oil
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

For the pork:
12 ounces pork tenderloin
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon fennel seeds, chopped
1 teaspoon extra-virgin olive oil

Directions

1. Heat oven to 425°F.
2. On a rimmed sheet pan, toss together the apples, onions, thyme, oil, salt, and pepper. Roast until the apples and onions are tender and caramelized, 30 to 35 minutes.
3. Season the pork with the salt, pepper, and fennel. In a large ovenproof skillet, heat the oil over medium-high heat. Add the pork to the skillet and cook until browned on all sides, about 10 minutes. Slide the skillet into the oven and roast until an instant-read thermometer reads 150°F when inserted into the thickest part of the tenderloin, 10 to 12 minutes. Let rest five minutes before slicing.
4. Serve the pork with the apples and onions.

Nutritional information

Makes four servings

Each serving contains:

Calories 240
Total fat 7.6g
Saturated fat 1.8g
Protein 20.3g
Carbohydrate 24.6g
Dietary fiber 5.2g
Sugar 14g
Added sugar 0g
Cholesterol 46.6mg
Sodium 262.5mg