Sheet Pan Pork With Fennel and Apples


This easy sheet pan pork recipe with fennel and apples is great for a quick weeknight dinner.

Overhead View of Sheet Pan Pork With Fennel and Apples, with Fork and Knife Next to It
Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
40 mins

Cooking pork tenderloin in the oven is an easy, hands-off way to get juicy medallions of pork without a lot of prep or effort. Since tenderloin is a long, thin cut of meat, the cooking time is only about twenty minutes, meaning dinner is on the table quickly—and not to mention, all in one pan. In this recipe, the pork is roasted with apples and fennel, all of which get an orange-scented, honey-mustard glaze.

Thyme leaves in the glaze ensure that the flavors skew sophisticated rather than cloying. To ensure a golden-brown crust on the pork, start by roasting everything, then crank it up to broil to seal the glaze. Honeycrisp apples work well in this recipe because they hold their shape when baked. If you can’t find them at your market, Jonagold or Pink Lady apples work well, too.


  • 1 1¼ pound pork tenderloin

  • 1 ½ tablespoon olive oil, divided

  • 1 teaspoon kosher salt, divided

  • ½ teaspoon freshly ground black pepper, divided

  • 2 bulbs fennel, sliced ¼- in. thick, fronds reserved

  • 2 sweet-tart apples (such as Honeycrisp), sliced ½-in. thick

  • 3 tablespoon whole-grain mustard

  • 1 tablespoon honey

  • 1 teaspoon orange zest plus 1 Tbsp. fresh juice (from 1 orange)

  • 1 teaspoon chopped fresh thyme


  1. Preheat oven to 450°F with rack in upper third. Rub pork with ½ tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

  2. Toss fennel and apples with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange around pork.

  3. Whisk mustard, honey, orange zest and juice, and thyme in a small bowl. Brush evenly over pork, fennel, and apples. Roast for 15 minutes.

  4. Increase oven temperature to broil. Broil until pork is browned on top and a thermometer inserted in thickest portion registers 145°F, about 5 minutes. Let rest for 10 minutes. Slice and top with fennel fronds.

Nutrition Facts (per serving)

324 Calories
9g Fat
29g Carbs
32g Protein
Nutrition Facts
Calories 324
% Daily Value *
Total Fat 9g 12%
Cholesterol 92mg 31%
Sodium 886mg 39%
Total Carbohydrate 29g 11%
Total Sugars 21g
Protein 32g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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