Pork Tenderloin with Fennel and Apples
1 pork tenderloin (1 lb-1 1/4 lbs)
2 Honeycrisp apples
1 bulb fennel
1 orange, zested and juiced
3 Tbsp whole grain mustard
1 Tbsp honey
1 tsp thyme
Salt and pepper
Rub pork with salt and pepper, covering all sides evenly. Place pork into plastic bag and set bag onto platter with edges, in case juices drip.
In a small bowl combine mustard, honey, thyme, orange zest and half the orange juice. Mix well, then pour marinade into plastic bag with pork, being sure that all sides are covered evenly. (For best flavor marinate pork overnight, but if short on time, you can also cook immediately.)
Preheat oven to 450 and line baking sheet with parchment paper.
Thinly slice fennel and apples to 1/2 inch pieces. Arrange pork on baking sheet and surround with fennel and apples. Squeeze remaining orange juice over fennel and apples. Cook for 20 minutes.
Remove from oven and cover pork with foil for 10 minutes before slicing.
If marinating the pork overnight, allow meat to come to room temperature for 30 minutes before cooking in the oven.
Would be great with roasted potatoes or brown rice.
Recipe adapted from Sheet Pan Pork with Fennel and Apples