Oven-roasted pork tenderloin with apples and fennel - easy sheet pan dinner with minimal clean up.
Course Main Dish
Cuisine American
Keyword Sheet Pan Dinners,
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Resting Time 10 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Author Sarah
Equipment
2 Three-quarter-sized sheet pans
Ingredients
2wholeHoneycrisp or Granny Smith applessliced
1large fennel bulbtrimmed and sliced
1largered onionsliced
1tspfresh sagefinely chopped
3tsp
extra virgin olive oil
divided
1tspbalsamic vinegar
2lbspork tenderlointrimmed
Instructions
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.