As I write this, it is fall and the time of year when I love going to the farmers market -- and fetch in-season produce like apples, fennel and onions. They are the perfect seasonal pairing to roasted pork. After a quick sauté they are topped with pork tenderloin that has been glazed in a mixture of Dijon mustard and maple syrup. It all goes straight into the oven in the same ovenproof skillet or sauté pan.
Finish off the apple/fennel mixture with a reduction of apple cider and butter, top with the sliced pork and garnish with reserved fennel fronts. What's great about that? And bonus -- It's also gluten free!
Ingredients
- pork tenderloin(s)
- olive oil
- Dijon mustard
- maple syrup
- yellow onion
- honey crisp apples
- fennel bulb
- dried thyme
- salt
- pepper
- apple cider
- unsalted butter
See recipe card for quantities.
Jump to RecipeInstructions
Heat 2 Tbsp. oil in large nonstick ovenproof skillet over medium-high heat. Add pork.
Sear on all sides until brown, about 5 minutes.
Add remaining oil to the skillet. Add onions, apples and fennel.
Sauté over medium heat until starting to soften and caramelize, about 10 minutes. Stir in thyme, salt and pepper.
In a small bowl, whisk together maple syrup and mustard. Brush top and sides of pork with mustard maple. Place pork on top of the onion, apple and fennel mixture.
Roast until a meat thermometer inserted into the center of the pork registers 150°F, about 20 minutes. Transfer pork to platter and tent with foil.
Pour apple cider over the apple/fennel/onion mixture and stir over medium-high heat until apple cider is reduced, about 5 minutes. Stir in butter. Spoon evenly onto four plates.
Cut pork diagonally into ½” slices and arrange on top of apple/fennel/onion mixture. Garnish with reserved fennel fronds..
Considerations:
- Substitute Leeks: I love anything in the allium family -- which also includes chives, shallots, garlic and my favorite -- leeks. Swap out the onion with two or three sliced leeks. They are milder than most of the other alliums and are in season in spring in fall.
- Substitute Pears: With their aromatic and sweet flavor -- dependent on ripeness and variety -- pears make the perfect substitute for apples here. Try Bosc, Red Anjou or Green Anjou with their sweet, juicy flavor.
- Gluten Free Entertaining: I really like this recipe for entertaining. So much can be prepared in advance and finished in the oven. AND a bonus, it fits the bill for guests who are GF. And it can easily be doubled -- or tripled!
Equipment
- large 12" ovenproof skillet or sauté pan
- cutting board
- chef's knife
- measuring spoons
- meat thermometer
Working with pork
I like my pork with a little bit of "pink". Medium-cooked pork has an internal temperature of 145-155°F.
Let it rest. After cooking a pork tenderloin, let pork rest for about 10 minutes. (For larger cuts like pork butt, the resting time should be 30 minutes.) This helps to redistribute the juices keeping the meat moist and filled with flavor.
Don't overcook: Pork is lean and can become very dry if overcooked. The USDA recommends an internal temperature of 145°F. allowing for a pink interior while remaining safe to eat.
I remember a time when pork was oftentimes overcooked due to a fear of contracting trichinosis. The result was something that wasn't particular tasty when cooked to 160°F. In 2011, the USDA approved the new target of 145°F. For more information visit the USDA website.
🍽️ Recipe
Maple and Mustard Glazed Pork Tenderloin with Apples, Fennel and Onion
Equipment
- large (12") ovenproof skillet or sauté pan
- cutting board
- chef's knife
- measuring spoons
- meat thermometer
Ingredients
- 1 to 2 pork tenderloins roughly 16 to 20 oz. total
- 3 tablespoon olive oil divided
- 3 tablespoon Dijon mustard
- 1-½ tablespoon maple syrup
- 1 large onion peeled, quartered and sliced ¼ inch thick
- 2 large Honey Crisp apples peeled, cored, sliced ¼ inch thick
- 1 large fennel bulb trimmed, quartered and cored and sliced ¼ inch thick, reserve fronds
- 1 teaspoon dried thyme
- ½ teaspoon salt
- pepper
- 1 cup apple cider substitute dry white wine
- 2 tablespoon unsalted butter
Instructions
- Preheat oven to 425°F. Season pork with salt and pepper.
- Heat 2 Tbsp. oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear on all sides until brown, about 5 minutes. Add remaining oil to the skillet. Add onions, apples and fennel and sauté over medium heat until starting to soften and caramelize, about 10 minutes. Stir in thyme, salt and pepper.
- In a small bowl, whisk together maple syrup and mustard. Brush top and sides of pork with mustard maple. Place pork on top of the onion, apple and fennel mixture.
- Transfer skillet to oven. Roast until a meat thermometer inserted into the center of the pork registers 150°F, about 20 minutes. Transfer pork to a platter and tent with foil.
- Pour apple cider over the apple/fennel/onion mixture and stir over medium-high heat until apple cider is reduced, about 5 minutes. Stir in butter. Spoon evenly onto four plates. Cut pork diagonally into ½” slices and arrange on top of apple/fennel/onion mixture. Garnish with reserved fennel fronds.
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