A friend recently described pork tenderloin as "uninspiring" and I have to disagree. It might not be as sexy as steak, or as approachable as chicken thighs, but it's definitely easy to cook and also a great canvas for flavour.
All you need is 5 simple ingredients and a sheet pan to make this delicious oven roasted pork tenderloin with plums and fennel. The pork gets tossed in balsamic vinegar and mustard then surrounded by sliced late-fall plums and raw fennel. Once in the oven the plums cook down and get jammy while the fennel softens and caramelizes. Once the pork is cooked to juicy perfection it gets finished under the broiler to develop a lovely crust. The sweetness of plums and warm earthiness of fennel create a balanced depth that makes this dish feel restaurant quality. It's a good reminder that you don't need much to make something truly delicious.
Why I love this recipe
- Affordability: Pork tenderloin is a high-quality cut that often goes on sale and stores well in the freezer. I like to but a few when the sale hits and store away for when the craving hits.
- Versatility: Once you've nailed the method you can copy and paste using similar, but different flavours. Think: apple and brussels sprouts, or grapes and broccolini.
- Feeds a group: Round out the meal with some farro, lentils or even a nice piece of crusty bread and the whole thing will feed more mouths, or make great leftovers.
If you're looking for more sheet pan recipes, try my apple and sausage sheet pan with kale and lentils, or my sheet pan chicken shawarma (a personal favourite). Better yet, if you're looking for a nice side to stretch the meal even further, try making my pear and blue cheese salad with candy pecans and balsamic vinaigrette.
Jump to:
Ingredients
- pork tenderloin
- balsamic vinegar
- mustard
- plums
- fennel
- olive oil
- salt
You can find the exact measurements and quantities in the recipe card below!
Instructions
If you can put 5 ingredients on a sheet pan and toss it in the oven, then you can make this delicious oven roasted pork tenderloin with jammy plums and caramelized fennel.
- Step 1: Toss pork in balsamic and mustard then transfer to a sheet pan along with plums and fennel.
- Step 2: While that roasts in the oven, make farro (or another grain!) to serve alongside.
- Step 3: Let pork rest for 5 minutes before slicing into rounds.
- Step 4: Serve with plums, fennel and farro topped with fennel fronds.
Hint: For the last five minutes of cook time, turn the oven to broil and position the sheet pan in the upper-third section of the oven. This will help the pork develop a lovely crust. Bonus points if you finish the farro with a generous knob of butter—you'll get added richness and depth that plays into the nuttiness of the grain.
Variations
You can use this same method but swap out ingredients to create new flavour pairings and profiles.
- Change up the fruit and vegetable combinations to capitalize on what's in season. Apple and brussels sprouts, grapes and broccolini or even tomato and chickpeas. You basically want something sweet that's soft enough to break down and become jammy, paired with something savoury that's hearty enough hold it's shape but still caramelize.
- Similarly, change the pork seasonings to match. Pomegranate molasses and cumin, harissa and crushed fennel seeds, or lemon and za'atar. You'll want a combination of sweet, acidic and herby or spiced.
Equipment
As always, the equipment you use will impact the final result. All of my sheet pans are restaurant-grade aluminum because they're designed for even heat distribution which provides more browning, caramelization, and ultimately, more flavour.
Storage
Store the pork with plums, fennel and and remaining pan juices, but keep any grains or breads separate. When kept in an air-tight container the pork will last for 2-3 days in the fridge.
Top Tip
It's important to let the pork rest for at least 5 minutes before slicing. This will help it stay juicy and tender when sliced.
Related
Looking for more recipes like this? Try these:
Oven Roasted Pork Tenderloin with Plums and Fennel
Ingredients
Method
- Preheat oven to 425°F. While you wait, slice 3 plums and 1 fennel bulb, aiming for ½-inch thick slices. Transfer cut fruit and vegetables to a sheet pan and cover with a generous pinch of salt and enough olive oil to lightly coat. Push everything to the perimeter of the tray, leaving an opening in the middle.
- To the opening add 500g pork tenderloin and cover with 2 tablespoon balsamic vinegar, ½ tablespoon grain mustard and ½ tablespoon dijon mustard. Toss to coat, then spread any extra marinade onto the plums and fennel. Transfer to the oven and roast for 20 minutes. Meanwhile, prep 1 cup farro, lentils, or other grain/legume for serving. A nice piece of crusty bread will also work!
- When the plums are jammy and the fennel is caramelized, position the rack in the upper third section of the oven and turn to broil. Let broil for 5 minutes, or until a crust starts to form on the pork (it should have an internal temperature of 145°F-155°F. Remove and let rest for 5 minutes.
- Slice the pork into rounds and serve with plums, fennel and farro topped with any leftover fennel fronds!
Leave a Reply