Simply Delicious
Personal Chef Service
Featured Recipe
Apple and Fennel Roasted Pork Tenderloin
Nothing says "fall" like apples. Roast them with fennel and onion in a hot oven alongside the pork, and you've got a fantastic fall dinner that just about cooks itself.
2 large sweet-tart apples, quartered, cored and sliced (not too thin)
1 large fennel bulb, trimmed, cored and thinly sliced, plus 1 T. chopped fronds for garnish
1 large sweet onion, quartered and sliced
1 T. plus 2 t. canola oil, divided
1 pound pork tenderloin
salt and pepper
2 T. cider vinegar or 3 T. apple cider
Position oven racks in upper and lower thirds of the oven. Preheat to 425 degrees.
Toss the sliced apples, fennel and onion with 1 T. of canola oil in a large bowl. Spread out on a baking sheet and roast on the lower oven rack, stirring once or twice, until tender and golden, 20 - 30 minutes, depending on how thick you sliced things.
Sprinkle the pork all over with salt and pepper. Heat the remaining 2 teaspoons canola oil in a cast iron skillet (or other oven proof skillet) over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork with tongs and immediately place the pan in the oven on the top rack. Roast the pork until it reaches 145 on an instant-read thermometer, about 15 - 20 minutes.
Transfer the pork to a plate and cover with foil. Let sit at least 10 minutes. Stir the vinegar or cider into the pan, scraping up any browned bits. Pour this over the roasted apple mixture when it comes out of the oven.
To serve, slice the pork and serve it with the roasted apple mixture. Season with salt and pepper to taste. Garnish with chopped fennel fronds.
Serves 3
Adapted from Eating Well magazine
Nothing says "fall" like apples. Roast them with fennel and onion in a hot oven alongside the pork, and you've got a fantastic fall dinner that just about cooks itself.
2 large sweet-tart apples, quartered, cored and sliced (not too thin)
1 large fennel bulb, trimmed, cored and thinly sliced, plus 1 T. chopped fronds for garnish
1 large sweet onion, quartered and sliced
1 T. plus 2 t. canola oil, divided
1 pound pork tenderloin
salt and pepper
2 T. cider vinegar or 3 T. apple cider
Position oven racks in upper and lower thirds of the oven. Preheat to 425 degrees.
Toss the sliced apples, fennel and onion with 1 T. of canola oil in a large bowl. Spread out on a baking sheet and roast on the lower oven rack, stirring once or twice, until tender and golden, 20 - 30 minutes, depending on how thick you sliced things.
Sprinkle the pork all over with salt and pepper. Heat the remaining 2 teaspoons canola oil in a cast iron skillet (or other oven proof skillet) over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork with tongs and immediately place the pan in the oven on the top rack. Roast the pork until it reaches 145 on an instant-read thermometer, about 15 - 20 minutes.
Transfer the pork to a plate and cover with foil. Let sit at least 10 minutes. Stir the vinegar or cider into the pan, scraping up any browned bits. Pour this over the roasted apple mixture when it comes out of the oven.
To serve, slice the pork and serve it with the roasted apple mixture. Season with salt and pepper to taste. Garnish with chopped fennel fronds.
Serves 3
Adapted from Eating Well magazine
