Cut the vegetables into thick even pieces so they maintain their shape and don’t get too soft. The deglazing sauce is terrific, so don’t skip this step. If you enjoy the flavors in this dish but would prefer a heavier focus on vegetables, add in your favorite roasting veggies (parsnips and sweet potatoes would be awesome).
- 2 apples, sliced
- 1 bulb fennel, trimmed and sliced
- 1 red onion, sliced
- 1 Tbsp. + 2 tsp. canola oil, divided
- 1 lb. pork tenderloin, trimmed
- 1 tsp. salt
- ¼ tsp. pepper
3 Tbsp. cider vinegar
- 1 Tbsp. fennel fronds, chopped
- Position racks in upper and lower thirds of oven; preheat to 475°F.
- Toss apples, 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 (30-35 minutes).
- While apples are cooking, sprinkle pork with salt and pepper. Heat the remaining 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 while apples are still roasting. Roast until just barely pink in the center and an instant-read thermometer registers 155°F (12-14 minutes).
- Transfer the pork to a cutting board and let rest for 5 minutes.
- While pork is resting, stir vinegar into the skillet, scraping up browned bits, then add to the apple mixture.
- Slice the pork thinly and serve with the apple mixture, garnished with fennel fronds.
*Optional garnishes have not been included in the rating of this recipe.
|Amount per serving|
|% Daily Value*|
|Total Fat 8.5g||11%|
|Saturated Fat 1.5g||7%|
|Trans Fat 0g|
|Polyunsaturated Fat 2g|
|Monounsaturated Fat 4.5g|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 5g||18%|
|Total Sugars 16g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 3g|
|Vitamin D 0.2mcg||2%|
|Vitamin A 31.3mcg||4%|
|Vitamin C 14.9mg||15%|
|Vitamin E 1.8mg||10%|
|Vitamin K 43.7mcg||35%|
|Vitamin B6 1mg||60%|
|Vitamin B12 0.6mcg||25%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pork, Apples, Fennel, Onion, Cider Vinegar, Canola Oil, Salt, Black Pepper.
It’s back to school season. That means it’s time to stock up on new gear, so your students are prepared to start the school year in style. Don’t forget about school lunch as you create your shopping lists. Whether your family has decided between school lunch or lunch from home, there will likely be a field trip where your child could use these lunch supplies. Parents have a lot of cool new products to choose from to ensure that their child’s lunch is not only nutritious and safe, but also looks appetizing at lunch time. For this month’s Nutritious Nudge, I created a list of lunch supplies and considerations to help parents with their back to school shopping.