🍏🍖 One-Pan Wonder: Zesty Pork Tenderloin + Apple-Fennel Slaw
Dinner boredom? I kick it to the curb with rosemary-rubbed pork and a crunchy, sweet-tangy slaw that shows weeknights who’s boss. 😎
⚡ Quick Snapshot
- Total time: 30-35 minutes, start to plate.
- Star players: pork tenderloin, crisp apples, anise-kissed fennel.
- Crowd-pleaser factor: fancy-looking, low effort.
- Flavor vibe: savory roast + bright, cool crunch.
- Serve with: crusty bread, roasted potatoes, or—let’s be real—straight off the cutting board.
🍎🌿 Pork + Slaw Flavor Power Grid
| MVP | Superpower | Why You’ll Dig It |
|---|---|---|
| Pork tenderloin | Lean protein, quick-cooking | Juicy slices without babysitting |
| Apples (Honeycrisp or Granny) | Natural sweetness | Pops of crunch, shout-out to fall vibes |
| Fennel bulb | Subtle licorice zip | Fresh bite, digestion helper |
| Dijon mustard | Tangy punch | Bridges roast + slaw flavors |
| Apple cider vinegar | Bright acidity | Cuts richness, sings with pork |
🛒 Ingredient Lineup
Pork Tenderloin Rub
| Item | Purpose | Amount |
|---|---|---|
| Pork tenderloin (trimmed) | Main event | 1–1¼ lb |
| Olive oil | Moisture, browning | 1 Tbsp |
| Fresh rosemary, minced | Earthy aroma | 1 tsp |
| Garlic powder | Quick flavor hit | ½ tsp |
| Kosher salt & black pepper | Obvious reasons | Big pinches |
Apple-Fennel Slaw
| Item | Purpose | Amount |
|---|---|---|
| Large apple, julienned | Sweet crunch | 1 |
| Fennel bulb, thin-sliced | Crisp zing | 1 small |
| Lemon juice | Browning blocker | 1 Tbsp |
| Apple cider vinegar | Tang | 1½ Tbsp |
| Dijon mustard | Emulsifier, bite | 1 tsp |
| Honey | Balances acid | 1 tsp |
| Olive oil | Silky finish | 1½ Tbsp |
| Salt & pepper | Season love | To taste |
| Fennel fronds | Fancy garnish | Handful, chopped |
Pro Tip: Toss apple slices in lemon juice ASAP so they stay selfie-ready.
🔥 20-Minute Pork Game Plan
- Preheat & Prep: Crank oven to 425 °F (220 °C). Pat pork dry, then rub with oil, rosemary, garlic powder, salt, and pepper.
- Sear Fast: Heat oven-safe skillet over medium-high. Sear pork 2 minutes per side for golden swagger.
- Roast: Slide skillet into oven. Roast 12–15 minutes, flipping halfway, until internal temp hits 145 °F.
- Rest: Move pork to board and let it chill (well, rest) 5 minutes. Juices stay in, not on your plate.
- Slice: Cut on a bias into ½-inch medallions. Admire that blush center.
🌀 5-Minute Slaw Shuffle
- Whisk Dressing: In a big bowl, mix vinegar, Dijon, honey, salt, pepper, and olive oil.
- Shred & Toss: Add apple and fennel slices. Coat everything like you mean it.
- Finish: Sprinkle fennel fronds. Taste. Need sweetness? Extra honey. Too sharp? Tiny splash of OJ. 🙂
🎨 Remix Ideas
- Spicy Kick: Add ½ tsp crushed red pepper to pork rub.
- Autumn Upgrade: Swap honey for maple syrup in slaw—cozy!
- Herb Swap: Try thyme if rosemary left the chat.
- Veg Boost: Shave brussels sprouts into the slaw for extra crunch.
💪 Health Perks (No Snooze-Fest Science)
- Lean Muscle Fuel: Pork tenderloin packs ~24 g protein per 3 oz.
- Fiber Friends: Apple + fennel keep, uh, things moving.
- Vitamin C Pop: Apples, fennel, and lemon team up for immune backup.
- Lower Sugar Win: Honey micro-dose sweetens without soda-level spikes.
❓ Quick FAQ
Can I grill the pork instead?
Yep. Sear all sides over medium-high heat, then indirect grill 10–12 minutes until 145 °F.
Make-ahead slaw?
Sure. Mix it up to 4 hours early, fridge it, stir before serving.
No fennel fan?
Use thin cucumber or celery. You’ll lose the anise note but keep crunch.
Leftovers?
Stack pork + slaw on ciabatta with extra Dijon. Toast it, high-five yourself.
🔚 The Final Bite
Roasted pork and zingy apple-fennel slaw crash together for a 30-minute dinner hero that looks chef-level but feels weeknight-easy. Slice, pile, crunch, repeat. So yeah, quit scrolling recipes and give this mash-up a whirl tonight. Your taste buds (and whoever you feed) will send gratitude emojis later. 😉
