Roasted Pork Loin Filet with Apples and Fennel
This Roasted Pork Loin Filet with Apples and Fennel is perfectly seasoned gets a quick pan sear then roasts with smoked bacon crumbles on top and is served with honey roasted apples and fennel. Cooked and on the table in 30 minutes, too!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings
- 1.75 lb Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
- 2 tbsp olive oil (separated)
- 1 lb rainbow carrots
- 1 large fennel bulb
- 1 large apple of choice
- pinch of kosher salt
- pinch of black pepper
- 1 tbsp honey
- 1 tbsp balsamic vinegar
Preheat the oven to 450˚F.
Line a baking sheet with parchment paper, aluminum foil or use a Silpat silicone baking mat.
Trim the stalks of the fennel off and discard (or save for soup stock). Trim bottom off and slice lengthwise in half and then each half into 1/2” pieces. Trim ends off carrots and slice apple into 8-10 pieces. Toss all in a bowl with 1 tablespoon of olive oil and salt and pepper.
Transfer to baking sheet and roast until tender and caramelized, about 25 minutes.
While vegetables roast: In a large skillet with an oven proof handle, heat remaining 1 tablespoon of oil over medium heat. Add the tenderloin and cook, turning frequently, until brown on all sides, about 8-10 minutes. Transfer to the oven and roast for 12 minutes. (See Note 1)
Remove pork from the pan and allow to rest 3-5 minutes. Cut the tenderloin into thick 1" slices.
When vegetables are done, drizzle with balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve alongside sliced Pork Loin Filet.
1. Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F and allow meat to rest at least 3-5 minutes.
Calories: 377kcal | Carbohydrates: 18.8g | Protein: 27.5g | Fat: 21.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 10.8g | Cholesterol: 83.3mg | Sodium: 164.1mg | Fiber: 4.5g | Sugar: 12.2g