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 Aug. 30, 2018
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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

Active10 mins
Total60 mins
Serves2 to 3 servings

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  • 2mediumbulbs fennel, cut into sixths

  • 2mediumred onions, cut into sixths

  • 3tablespoonsplus 2teaspoonsolive oil, divided

  • Kosher saltand freshly ground black pepper

  • 2tablespoonsfennel seeds

  • 2tablespoonsfresh thyme

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

  • 1tablespoonbalsamic 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)
442 Calories
23g Fat
19g Carbs
40g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 442
% Daily Value*
Total Fat23g 30%
Saturated Fat 4g 22%
Cholesterol103mg 34%
Sodium958mg 42%
Total Carbohydrate19g 7%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein40g
Vitamin C 16mg 81%
Calcium 117mg 9%
Iron 3mg 19%
Potassium 1103mg 23%
*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.)