Sheet Pan Apple and Fennel Roasted Pork Tenderloin

I’m all about making meals simple so this sheet pan recipe is quick, easy and delicious.  With just a few ingredients you can have a meal full of flavor in about 30 minutes.  One of the great things about this recipe is you can easily double it so you have leftovers to pack for lunches throughout the week.

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.

Apple & Fennel Roasted Pork Tenderloin Recipe

Apple & Fennel Roasted Pork Tenderloin 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

Tip: Use apple varieties that hold up well to heat. Honeycrisp and Granny Smith are good varieties for this recipe.

You will also need (I've included affiliate links to the products I use at home):

• Instant Thermometer, this way you know the tenderloin is at proper temperature before removing from oven.
• Large Sheet Pan, I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake.
• Silpat Baking Mat, this is one of my favorite kitchen tools because you can use it over and over again (after washing) and it evenly bakes whatever you have on the sheet pan.  Or parchment paper works great too.

Apple & Fennel Roasted Pork Tenderloin  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.
2. 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.
3. 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.
4.  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.
5. 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.*
6. 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!

*Notes: The minimum safe recommended cooking temperature for fresh pork is 145°F

If you love easy meals that allow you to spend more time with your family.  A great way to get the kids involved is in the prep, they love washing, cutting and placing the apple and veggies on the sheet pan.  I hope you enjoy this apple and fennel roasted pork tenderloin sheet pan recipe as much as we do.

Sheet Pan Apple and Fennel Roasted Pork Tenderloin

Real Momma

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 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

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.*

Notes

*The minimum safe recommended cooking temperature for fresh pork is 145°F