We wanted to love this easy one-pan meal, but the flavors didn’t quite mesh together. If we were going to make this again, we’d use a combination of yellow potatoes and turnips to partner with the apples, instead of fennel. We’d also keep the oven at a constant temperature and skip the broiler, to retain moisture in the meat.
Sheet Pan Pork with Fennel and Apples
- 1 1/4 lb pork tenderloin
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 2-3 small yellow potatoes sliced 1/2 inch thick
- 1-2 small turnips sliced 1/2 inch thick
- 2-3 sweet-tart apples (Honeycrisp)
- 3 tbsp whole-grain mustard
- 1 tbsp honey
- 1 tsp orange zest
- 1 tbsp freshly squeezed orange juice
- 1 tsp fresh thyme chopped
- Preheat oven to 450 degrees F. Rub pork with 1/2 tablespoon olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon freshly ground black pepper on a rimmed baking sheet.
- Toss potatoes, turnips, and apples with 1 tablespoon olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon freshly ground black pepper. Arrange them on the baking sheet, around the pork.
- Prepare marinade: whisk mustard, honey, orange zest and juice, and thyme in a small bowl. Brush evenly over all ingredients in the baking sheet.
- Roast the pan for up to 30 minutes, checking at 15 minutes. Remove from oven after pork is cooked through to 145 degress F.
- Let rest for about 10 minutes; slice pork and serve. Enjoy!