This is one of my favorite roast pork dishes. The tenderloin is lean and juicy and together with the veggies it is very healthy and satisfying. There is an art to cooking pork - some cuts need to be cooked in dry heat quickly, others are best low and slow or smoked. This is quick and easy and delicious - just be careful not to overcook!
Smothered Pork Tenderloin
1 pork tenderloin - 1-1/2 to 2 lbs
1 large sweet onion, sliced thin
1 large fennel bulb, sliced thin
2 tart apples, unpeeled and sliced thin
1/2 cup fat free chicken broth
1 tablespoon canola oil
1/2 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
2 pinches dried thyme
fresh ground black pepper
Preheat oven to 425 F. In a non-stick skillet, heat canola oil and saute onions and fennel on stove until golden and tender. Reduce heat and add apples and chicken broth, cooking for about five minutes until apples begin to soften. Mix in thyme and salt and place on the bottom of a shallow baking dish. Grind pepper over pork and place uncovered on top of veggies. Be sure to use a meat thermometer stuck straight in the center of the tenderloin. Cook until meat reaches internal temperature of 150 F. This could take anywhere from 20-45 minutes depending on the weight of your tenderloin. When done, remove dish from the oven and cover top of tenderloin snugly with foil, allowing the bottom uncovered to let the juices mingle with the veggies. Let sit until pork reaches 155 to 160. Remove pork and slice. Add balsamic vinegar to veggies and mix. Serve pork on top of veggies and garnish with leftover fennel fronds.
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