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 gets a 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, you’ll start by roasting everything, and then crank it up to broil to seal the glaze in. 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 will work well, too.

Pam Lolley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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

324 calories; fat 9g; cholesterol 92mg; fiber 6g; protein 32g; carbohydrates 29g; sodium 886mg; sugars 21g.