Roasted pork tenderloin is tender and full of flavour. It’s a healthy choice because it’s lean, containing almost no fat. The trick to roasting pork tenderloin is to sear the pork before roasting. This keeps the juices inside. This recipe is the perfect combination of savoury and sweet.


  • 2 pork tenderloins
  • 3 Tablespoons olive oil
  • 2 Tablespoons whole grain dijon mustard
  • 2 teaspoons fennel seeds
  • 1 large onion, sliced
  • 2 medium apples
  • 1 sprig fresh rosemary
  • ½ cup dry white wine or apple cider


  • Preheat oven to 450
  • Pat pork dry and season with salt and pepper
  • Heat 2 Tablespoons oil in large ovenproof skillet
  • Sear pork on all sides (about 4 minutes)
  • Transfer to plate and let cool slightly
  • Mix mustard and fennel seeds; spread mixture over top and sides of pork
  • Add one tablespoon oil to skillet; saute onion and apples for 5 minutes
  • Place pork and rosemary on top of apple/onion mixture
  • Roast in oven for 12 minutes (meat thermometer should read 145-150 in thickest part of pork)
  • Transfer pork to platter and cover with foil (let sit for 5 minutes while you continue on)
  • Pour wine or cider over apples and onions; remove rosemary
  • Stir continuously over high heat on stovetop for 2 minutes and remove
  • Cut pork on the diagonal into ½ slices
  • Spoon apple/onion mixture on plates and top with pork