Apple-&-Fennel Roasted Pork Tenderloin
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.
Recipe from EatingWell
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 garnish
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar
Position racks in upper and lower thirds of oven; preheat to 475 degrees F .
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 degrees F, 12 to 14 minutes.
Per Serving: cal. (kcal) 279, Fat, total (g) 10, chol. (mg) 74, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 5, pro. (g) 25, vit. C (mg) 14.76, sodium (mg) 371, Potassium (mg) 837, Vegetables () 1, Fruit () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet