Food Recipes Sheet Pan Pork With Fennel and Apples 4.5 (16) 3 Reviews This easy sheet pan pork recipe with fennel and apples is great for a quick weeknight dinner. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Published on October 17, 2018 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 40 mins Yield: 4 Jump to Nutrition Facts Jump to recipe 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. Ingredients 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 Directions 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. 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. Print Nutrition Facts (per serving) 324 Calories 9g Fat 29g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.