For best results, prepare this recipe on two sheet pans,
rather than one. The tenderloin releases a lot of juice while cooking, which
can lead to soggy vegetables if they are all cooked together. If roasted separately,
the apple and vegetables will have a chance to develop a deep, rich color,
which leads to better flavor and a nicer presentation.
Tip: Use apple varieties that hold up well to heat. Honeycrisp and Granny Smith are good varieties for this recipe.
Prep time: 10
Cook time: 25-30 minutes
2 firm Honeycrisp or Granny Smith apples, sliced
1 large fennel bulb, trimmed and sliced
1 large red onion, sliced
1 T. fresh sage, finely chopped
3 T. extra virgin olive oil, divided
1 T. balsamic vinegar
2 lbs. pork tenderloin, trimmed
Sea salt and black pepper, to taste
- Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.
- In a large bowl, toss the apple, fennel, red onion,
sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black
pepper, to taste, and combine until the apple and veggies are completely coated.
- Spread the apple mixture onto one of the prepared
baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until
the veggies start to soften and develop a bit of color.
- While the apples and veggies are roasting, place the
pork tenderloin in the center of the second baking sheet and brush with the
remaining olive oil. Generously season with salt and black pepper, to taste.
- Once the apples and vegetables start to develop some
color, place the seasoned pork tenderloin on the top oven rack and roast for 15
minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or
until it is cooked through.*
- Remove both sheet pans from the oven and allow the
pork to rest for 10 minutes before slicing and serving with the roasted apple
and vegetables. Enjoy!