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Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley to serve alongside.
- 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 garnish1 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 pepper3 tablespoons cider vinegar
- Position racks in upper and lower thirds of oven; preheat to 475 °F.
- 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.
- 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 °F, 12 to 14 minutes.
- 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.
Serving size: 3 oz. pork tenderloin & 1 cup apples & fennel
Per serving: 269 calories; 9 g fat (1 g sat); 5 g fiber; 23 g carbohydrates; 25 g protein; 74 mg cholesterol; 16 g sugars; 0 g added sugars; 664 IU vitamin A; 16 mg vitamin C; 52 mg calcium; 2 mg iron; 374 mg sodium; 882 mg potassium