Pork Tenderloin with Apples Red Onion and Fennel

Pork Tenderloin with Apples Red Onion and Fennel





Pork Tenderloin with Apples Red Onion and Fennel is an easy flavorful dish that is the perfect weeknight dinner.  Pork tenderloin doesn’t have much flavor on its own, but the sweet apple and the savory fennel are a perfect combination to highlight the pork’s subtle flavors.  

Notes

Pork tenderloin is the leanest, most tender cut of pork.  It is extremely easy to cook, but there are a couple of things you need to know before you get started.  First, you need to remember that it is very lean, so overcooking it will dry it out.  Trust me, you don’t want to eat dry pork tenderloin.  The next thing you have to remember is to remove the silver skin on the tenderloin.  The silver skin is just a piece of connective tissue, but it is tough, chewy, and not very pleasant to eat.  Thankfully it is very easy to remove, you can find directions here.

Pork, apples and fennel is such a good combination, that I find myself going back to it over and over again.  If you prefer pork chops to pork tenderloin, it will work just as good.  Do you like coleslaw on your pulled pork sandwich?  Next time add apple and fennel to your coleslaw recipe and I bet you’ll like it more.  Whether you cook Pork Tenderloin with Apples Red Onion and Fennel or season a pork shoulder with fennel seed and braise it in apple cider, pork, fennel, and apple will be delicious every single time.

I ate this dish with my Mashed Sweet Potatoes with Chipotles and Maple Syrup and Roasted Asparagus.




Ingredients

1 1 lb. Pork tenderloin

1 Fennel bulb, sliced

1 Honeycrisp apple, sliced

1 Red onion, sliced

2 cloves of garlic minced

1Tbs. Maple syrup

1Tbs. Apple cider vinegar

1 sprig each of rosemary and thyme

Salt, pepper, and red pepper flakes to taste

Pork Tenderloin with Apples Red Onion and Fennel
Pork Tenderloin with Apples Red Onion and Fennel

Directions

  1. Preheat the oven to 450 degrees
  2. Heat a large skillet over medium-high heat.  Season the pork tenderloin with salt and pepper and sear on all sides until golden brown.  Once browned, remove from the pan and set aside.
  3. Add the onions, fennel, and apple to the skillet and saute until just tender.  Add the garlic and saute until fragrant.  Return the pork tenderloin to the skillet and place into the oven for 15-20 minutes or until an instant-read thermometer reads 140 degrees.
  4. Remove the pork tenderloin from the skillet and add the maple syrup and apple cider vinegar.  Remove the rosemary and thyme, and serve.

 

Pork Tenderloin with Apples Red Onion and Fennel

Total Time: 1 hour

Number of servings: 4

See more about Edamam on

Ingredients

  • 1 1 lb. Pork tenderloin
  • 1 Fennel bulb, sliced
  • 1 Honeycrisp apple, sliced
  • 1 Red onion, sliced
  • 2 cloves of garlic minced
  • 1Tbs. Maple syrup
  • 1Tbs. Apple cider vinegar
  • 1 sprig each of rosemary and thyme
  • Salt, pepper, and red pepper flakes to taste
  • Pork Tenderloin with Apples Red Onion and Fennel

Instructions

  1. Preheat the oven to 450 degrees
  2. Heat a large skillet over medium-high heat.  Season the pork tenderloin with salt and pepper and sear on all sides until golden brown.  Once browned, remove from the pan and set aside.
  3. Add the onions, fennel, and apple to the skillet and saute until just tender.  Add the garlic and saute until fragrant.  Return the pork tenderloin to the skillet and place into the oven for 15-20 minutes or until an instant-read thermometer reads 140 degrees.
  4. Remove the pork tenderloin from the skillet and add the maple syrup and apple cider vinegar.  Remove the rosemary and thyme, and serve.

Pork Tenderloin with Apples Red Onion and Fennel Pin
Pork Tenderloin with Apples Red Onion and Fennel Pin

12 Replies to “Pork Tenderloin with Apples Red Onion and Fennel”

  1. That sounds so delicious 😋 do you have a YouTube channel? I would love to try the fennel and apple. I would never of thought to add them to pork 🤗

  2. I will definitely try this. We bought a Joule lately and that has been the best way I have ever personally prepared pork. Otherwise, it always turns out so tough – but, I will try this one! It sounds so delicious! 🙂

    1. I’ve been thinking about getting a Joule, but I’m still trying to decide if it is worth the money. If you try this recipe with it, let me know how it turns out.

    1. I usually buy two, because they aren’t very big. I don’t like them as leftovers, because they are prone to drying out. The good thing is that it really only takes about 15-20 minutes to cook another one.

  3. I’m not a big pork person but I’d definitely be passing this along to my mother. She cooks pork some way or the other every Sunday and is always on the hunt for new recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *