I took a cooking class a while back and had for the first time, Pork Tenderloin. I usually like my meat charred but this was cooked medium rare and it was delicious. I may have to change my future orders to medium instead of well done.
This is a supremely simple dish to make and can be adapted for whatever fruit or vegetables are in season. If you don’t like the licorice taste to the fennel then don’t add it to the dish. I found I am not a fan of fennel.
(Recipe from cooking school)
1 lb pork tenderloin
1 1/2 lb granny smith apples, peeled, cored and cut into 1/2 in slices
1 1/2 lb fennel, halved and cut into 1/2 in slices
3 Tbsp vegetable oil
1/2 c chicken stock
1 Tbsp unsalted butter
2 Tbsp flat leaf parsley, chopped
Kosher salt and freshly ground black pepper
Preheat oven to 450 degrees.
Heat 2 Tbsp of oil in a skillet over medium high heat. Season the pork generously with salt and pepper. Sear the pork on all sides and transfer to a foil lined baking sheet.
In the same skillet heat the remaining oil over medium high heat. Add the fennel and apples into the same skillet and cook for 5 mins. Add the chicken stock and let it come to a boil. Stir in the butter and season with salt and butter. Cook for another 2 minutes. Garnish with the chopped parsley.
Roast in the oven until the internal temperature of the pork reads 150 degrees, about 15 mins. Transfer to a cutting board and let it rest for 5 mins before slicing.
Place the apples and fennel on a serving plate and top with the sliced pork.