Pork Tenderloin Sheet Meal

This roasted pork tenderloin meal uses apples, fennel, and onions for a flavorful sheet pan dinner. Use two baking sheets so the vegetables roast instead of becoming too moist.

Ingredients

• 2 firm Honeycrisp or Granny Smith apples, sliced
• 1 large fennel bulb, trimmed and sliced
• 1 large red onion, sliced
• 1 tablespoon fresh sage, finely chopped
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 2 pounds pork tenderloin, trimmed
• Sea salt and black pepper, to taste

Directions

1. Set one oven rack to the bottom third and a second rack to the top third. Preheat oven to 400F and line two rimmed baking sheets with parchment paper or Silpat mats.
2. In a large bowl, toss the apples, fennel, red onion, sage, 2 tablespoons olive oil, and balsamic vinegar. Season with salt and black pepper.
3. Spread the apple mixture onto one prepared baking sheet and roast on the bottom rack for 10-15 minutes, until the vegetables begin to soften.
4. Meanwhile, place the pork tenderloin on the second baking sheet and brush with the remaining olive oil. Season generously with salt and black pepper.
5. When the apples and vegetables begin to brown, place the pork on the top oven rack and roast for 15 minutes.
6. Turn the pork and roast another 10-15 minutes, or until cooked through.
7. Remove both pans from the oven and let the pork rest for 10 minutes before slicing and serving with the roasted apples and vegetables.