Apple & Fennel Roasted Pork Tenderloin - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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

Optional Garnishes*:

  • 1 Tbsp. fennel fronds, chopped


  1. Position racks in upper and lower thirds of oven; preheat to 475°F.
  2. 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).
  3. 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.
  4. 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).
  5. Transfer the pork to a cutting board and let rest for 5 minutes.
  6. While pork is resting, stir vinegar into the skillet, scraping up browned bits, then add to the apple mixture.
  7. 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.

Nutritional analysis per serving: Calories 270; Total Fat 8.5g (11% Daily Value); Saturated Fat 1.5g (7% DV); Trans Fat 0g; Cholesterol 74mg (25% DV); Sodium 675mg (29% DV); Total Carbohydrate 23g (8% DV); Dietary Fiber 5g (18% DV); Total Sugars 16g; Includes 0g Added Sugars (0% DV); Protein 25g; Vitamin D 2% DV; Calcium 4% DV; Iron 10% DV; Potassium 20% DV; Thiamin 100% DV; Niacin 80% DV; Selenium 60% DV.
Recipe by Guiding Stars at
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