Fennel-Roasted Pork Tenderloin With Sweet Onions Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated August 30, 2018
20121204FennelRoastedPork-primary.jpg
Kerry Saretsky

An easy, impressive holiday dinner for two. Start by roasting fennel and red onions in some olive oil. While they are starting to get soft and sweet, roll the pork tenderloin in a mixture of salt, pepper, fennel seeds, and fresh thyme. Then, simply plop the pork in the same roasting pan as the vegetables, and let the whole thing finish off together. It's ready in one hour, in one pan, plus a few leftovers which make a killer sandwich the next day. A drizzle of olive oil and balsamic over the top seals the deal.

Recipe Details

Fennel-Roasted Pork Tenderloin With Sweet Onions Recipe

Active 10 mins
Total 60 mins
Serves 2 to 3 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 medium bulbs fennel, cut into sixths

  • 2 medium red onions, cut into sixths

  • 3 tablespoons plus 2 teaspoons olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons fennel seeds

  • 2 tablespoons fresh thyme

  • 1 whole pork tenderloin (1 to 1 1/4 pounds)

  • 1 tablespoon balsamic vinegar

Directions

  1. Adjust rack to middle position and place an empty 13- by 9-inch baking dish in the middle. Preheat the oven to 425°F.

  2. In a large bowl, toss fennel, onions, 1 tablespoon of olive oil, and salt and pepper to taste. When the oven is hot, remove the baking dish, add the vegetables, and return to oven. Roast, stirring occasionally, until starting to tenderize, about 30 minutes.

  3. Meanwhile, drizzle 2 teaspoons of olive oil over pork and season with salt and pepper. Rub fennel seeds and thyme leaves on exterior. When vegetables are ready, remove baking dish from oven, and push the vegetables to the sides of the dish with a spatula or wooden spoon. Place the pork in the center and return to oven. Roast until the thickest part of the pork registers 145°F on an instant-read thermometer. Remove from oven and allow to rest for 10 minutes.

  4. While the pork is resting, whisk together remaining 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Slice the pork into thick rounds, and plate along with the roasted fennel and onion. Drizzle the olive oil and vinegar over the top. Serve immediately.

This Recipe Appears In

Nutrition Facts (per serving)
442Calories
23gFat
19gCarbs
40gProtein
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories442
% Daily Value*
Total Fat 23g30%
Saturated Fat 4g22%
Cholesterol 103mg34%
Sodium 958mg42%
Total Carbohydrate 19g7%
Dietary Fiber 5g18%
Total Sugars 8g
Protein 40g
Vitamin C 16mg81%
Calcium 117mg9%
Iron 3mg19%
Potassium 1103mg23%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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