This very easy one pot pork, apples, fennel and yams combines all of the flavors of fall in one dish. It’s delicious, easy and very flavorful!!
I’ll be the first to admit that I hate it when the seasons change. Unlike Ludmilla, I love the sun, summer, heat… all the great things that we enjoy when it’s summer in Seattle. Now, we are in for 9 months of grey, we and diary weather, so I’m not happy. The lone thing that keeps me alive during this time is the array of fall and winter vegetables and foods that create comfort and warmth during this time. This recipe is one of these. We combined the best of the beginnings of fall…pork, apples, yams and fennel. This is a super satisfying dish, not too heavy, but just perfect for those cool fall evenings when you’re firing up the fireplace and pulling out the blankets that have been stored away. This is a one pot dish that is easy, delicious, healthy and full of fall flavors. Enjoy!
Link of the day…
Did you read this sad, yet beautifully written letter from a husband that lost his wife? I read Peter words of thanks and gratitude and brought tears to my eyes. Grab your tissues…
- 2 Pork tenderloin (approx. 2½ lbs.), cleaned and cut in half
- Olive oil
- 4 T. Fresh chopped sage and rosemary
- 2 T. Minced shallots
- 1 T. Minced garlic
- 2 heads fennel, sliced
- 2 ea. Apples (we used Fuji) , sliced
- 2 medium yams, peeled and cut into "sticks"
- 1 tsp. Dijon mustard (without the mustard this recipe is Whole30)
- ½ c. Apple cider
- 1 c. Chicken stock
- Kosher salt and pepper
- Preheat oven to 400F.
- Place pork on a sheet pan and season with kosher salt and pepper.
- Sprinkle chopped herbs liberally over the pork.
- Drizzle with olive oil.
- In a large skillet place ¼ c. Olive oil over medium high heat.
- Sear pork until golden on all sides.
- Take out of pan and set aside.
- Add garlic and shallots and saute for 30 seconds.
- Add yams, fennel and apples to the pan.
- Season with salt and pepper.
- Add pork back on top of the vegetables and place in oven.
- Roast for 10-15 minutes.
- Check pork and pull aside from vegetables when interior temperature reaches 145F.
- Set aside and continue roasting vegetables until al dente.
- Remove pan from oven and place on stovetop over medium heat.
- Add Dijon mustard, apple cider and chicken stock.
- Simmer for 5 minutes until sauce is thickened.
- Adjust seasoning and serve with sliced pork on top.
Beijos and Tchau!