Rosemary Crusted Pork Tenderloin with Apple,Fennel,and Shallot
Serves: serves 6
  • 2 lb. Pork Tenderloin(preferably 2 loins at 1 lb. each), silver skin removed
  • 3 T. Fresh Rosemary, Chopped
  • 1 T. Fresh Parsley
  • 1 T. Fresh Thyme
  • 1 T. Basil, chopped(dried is fine)
  • ½ T. Coarse Ground Black Pepper
  • 1½ T. Kosher Salt
  • Olive Oil, for searing
  • 1 Fennel Bulb, trimmed and thinly sliced
  • 1 Pink Lady Apple, skin on, cut into slices(not too thin)
  • 4 Shallots, skin removed
  1. In a small bowl, mix together well the herbs, salt and pepper.
  2. Dry the pork loins and coat them well in the herb mixture, making sure to use all of the mixture.
  3. Heat about 2 T. of the olive oil in a roasting pan over medium/high heat.
  4. Add the pork tenderloins to the roasting pan and brown on all sides.
  5. Turn off the heat.
  6. Remove the pork from the pan and set on a plate.
  7. Add the fennel, apple, and shallot to the roasting pan and toss the vegetables in the oil and brown bits remaining in the bottom of the pan.
  8. Place the roasting rack over the vegetables and place the seared pork tenderloins on the roasting rack.
  9. Roast the tenderloins at 425 degrees for 20-25 minutes, until they are just lightly pink in the center.
  10. Remove the tenderloins from the oven and allow to rest for 10 minutes before slicing(tent the roasting pan with tin foil to keep warm).
  11. Slice the pork into medallions about ⅓ to ½ inch thick.
  12. Serve immediately with the roasted vegetables.
Recipe by The Kitchen McCabe at