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.
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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
- Heat oven to 425°F.
- 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.
- 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.
- Serve the pork with the apples and onions.
Makes four servings
Each serving contains:
Total fat 7.6g
Saturated fat 1.8g
Dietary fiber 5.2g
Added sugar 0g