Pork Tenderloin with Fennel and Apple
Servings: 4

Preparation Time:  45 minutes
Cooking Time:   45 minutes

Ingredients:

2   tbs. Olive Oil (divided into parts)
2   Large Shallots
1   Medium sweet-tart apple, Fuji or Pink Lady, cored and thinly sliced
1   Large Fennel bulb, trimmed, cored and thinly sliced
1   tbs. Fennel fronds chopped
3   tbsp. Apple Cider vinegar
1   Pound pork tenderloin, trimmed

Additional:     Salt & Pepper to taste

• Preheat oven to 475 F; position racks to upper and lower thirds of oven.
• Wash tenderloin and pat dry, rub with 1/2 tbsp. of olive oil and season with salt/pepper if desired.  Set aside.
• Toss apples, fennel and shallots with 1 tbsp. of oil in roasting pan.  Roast on lower rack, stirring twice until tender and golden, approximately 30 minutes.

During roasting of apple mixture (approximately 10 minutes):

• Heat 1/2 tbsp. of oil in large heavy skillet (oven proof) over medium to high heat. 
• Sear pork on each side for two minutes, browning each side.  (Do not force turning the meat, since as it cooks it will be easy to turn).
• Once browned, transfer meat to top rack in oven.
• Roast until internal temperature registers 145 F, approximately 12-15 minutes (barley pink).
• THE PAN HANDLE WILL BE HOT,  SO WEAR A COOKING MIT
• Transfer meat to plate or cutting board to rest.
• Stir 3 tbsp. of vinegar into pan scraping sides, and add apple mixture immediately. 
• Slice pork and place on top of apple mixture.
• Top with chopped Fennel fronds.

VARIATION:  Chop up apple/fennel mix similar to a chutney style. 

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