Apple & Fennel Roasted Pork Tenderloin

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 minutes
Cook time: 25-30 minutes
Serves: 4

Ingredients:


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

Directions:

  1. 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!


Mediterranean Roasted Vegetables

Here’s a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and eggplant.

Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!

Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.

Prep time: 15 minutes
Cook time: 40-45 minutes
Serves: 4-6

Ingredients:

1 lb. bag mini sweet peppers, seeded and cut in half

1 lb. Portobello mushroom caps, sliced

1 large red onion, sliced

1 lb. Brussels sprouts, trimmed and cut in half

2 t. garlic powder

2 t. Herbs de Provence (or Italian seasoning)

2 T. extra virgin olive oil
2 T. balsamic vinegar

Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.

  • Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.

  • Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!
Sheet Pan Beef Fajitas

This is how dinner should be: Fast, easy, and full of flavor! You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor.

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6

Ingredients:

1½ lb. flank steak, sliced into thin strips
1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
1 large red onion, thinly sliced
2 T. extra virgin olive oil
1 T. ground cumin
2 t. chili powder
½ t. cayenne pepper
1 t. red pepper flakes

Sea salt and black pepper, to taste
½ c. fresh cilantro leaves, roughly chopped

1 large lime, sliced

Optional:

1 large avocado, diced
Corn tortillas or large lettuce leaves

Directions:

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.

  • Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.

  • Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!