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Apple & Fennel Roasted Pork Tenderloin

Roasted apples, fennel, and red onion are the perfect match for roasted pork tenderloin. The flavors balance each other beautifully and give the meal a lovely freshness. This recipe was adapted from Eating Well. Although it does not need an additional side dish, I like serving with crispy Rosemary polenta chips.

Apple & Fennel Roasted Pork Tenderloin

Category: Meat

Recipe in PDF format (print friendly)

  • Serves 2
  • Prep time: 25min
  • Cook time: 45min
  • Total time: 1h 10min
  • Difficulty: Intermediate


  • 1 pork tenderloin (about 500g)
  • 1 teaspoon fennel seeds
  • some salt and pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon wholegrain Dijon mustard
  • pinch of chili flakes
  • 1 large fennel bulb, cut into large chunks
  • 1 large purple onion, cut into large chunks
  • 1 large cooking apple, cut into chunks
  • 4 cloves of garlic
  • 2 tablespoons olive oil
  • few rosemary springs
  • some salt and pepper


Preheat the oven to 200°C. Put the fennel, apple, and onion into a baking dish together with garlic cloves and rosemary sprigs. Season with salt and pepper and toss with olive oil. Toast the fennel seeds in a dry frying pan for one minute and roughly crush them in your mortar and pestle. Season the meat with salt and pepper and rub the fennel seeds over it. Heat olive oil in a non-stick frying pan and sear the meat on all sides on medium-high heat until golden-brown and slightly caramelized. Transfer the meat on top of prepared vegetables and roast for 25 minutes, or until the vegetables are soft and the juices from the meat run clear. Wrap the meat into aluminum foil and let it rest for 10 minutes before serving. Meanwhile, return the searing pan on medium heat. Add vinegar and balsamic vinegar and scrape all the browned meat pieces from the bottom of the pan. Add Dijon mustard and chili flakes and cook on medium heat for a couple of minutes or until the sauce reduces a bit and becomes sticky.