Rosemary Crusted Pork Tenderloin with Apple,Fennel,and Shallot
- 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
- In a small bowl, mix together well the herbs, salt and pepper.
- Dry the pork loins and coat them well in the herb mixture, making sure to use all of the mixture.
- Heat about 2 T. of the olive oil in a roasting pan over medium/high heat.
- Add the pork tenderloins to the roasting pan and brown on all sides.
- Turn off the heat.
- Remove the pork from the pan and set on a plate.
- 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.
- Place the roasting rack over the vegetables and place the seared pork tenderloins on the roasting rack.
- Roast the tenderloins at 425 degrees for 20-25 minutes, until they are just lightly pink in the center.
- 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).
- Slice the pork into medallions about ⅓ to ½ inch thick.
- Serve immediately with the roasted vegetables.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2013/12/27/rosemary-crusted-pork-tenderloin-with-applefenneland-shallot/
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