Roast Pork Tenderloin with Apples and Fennel

Pork tenderloin is a favorite among those who want quick and easy dinnertime solutions. It’s lean and tender and can be easily sliced into medallions for a short cooking time to help make dinner come together super fast. Here we take the tenderloin, give it a quick exterior sear, and then roast it along with some complementary vegetables and fruits. Easy enough for a weeknight, tasty enough for company!


1 large fennel bulb, sliced (1½ to 2 cups)

3 Granny Smith or other tart apples, cored and sliced

1 onion, sliced

3 tablespoons olive oil, avocado oil, or other fat

1 tablespoon fresh rosemary, minced

2 sprigs fresh thyme leaves, chopped

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

2 pounds pork tenderloin, trimmed of silver skin (two 1-pound tenderloins; see Note)

1. Preheat the oven to 450°F.

2. On a large rimmed baking sheet, toss the fennel, apples, and onion with 2 tablespoons of the oil. Place in the oven for 10 minutes.

3. While the vegetables roast, in a small bowl, combine the rosemary, thyme, garlic, salt, and pepper. Coat the pork with the seasoning mix.

4. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil and when shimmering, add the pork. Sear until slightly browned on one side, 3 to 4 minutes. Flip and repeat on the other side.

5. Remove the pan of vegetables from the oven and clear space in the middle for the pork tenderloins. Return to the oven and continue roasting until an instant-read thermometer inserted in the pork registers 145°F, about 10 minutes longer.

NOTE: Make sure you get pork tenderloin, not pork loin! Pork loin is much thicker, and typically needs a low, slow cooking method to get the meat tender.