Pork tenderloin in the oven is perfectly paired with thyme, apple and fennel sauce, potato mash and simple green beans in this French-inspired dinner.
I went to a wonderful restaurant in Bordeaux last summer where we had a delicious pork, apple and fennel tenderloin, and I decided I wanted to make it for myself. This is my copycat version of the dinner.
One thing I love about this dinner (and French food in general) is the perfect balance of flavours. There's not too much (or too little) of anything. It's all perfectly considered. The apple and fennel sauce gives the juiciness you want to the pork, and the apple mash is delicately sweet. Green beans give you crunch. And the pork - the pork is deliciously juicy.
What temp should I cook pork tenderloin in the oven?
Cook your pork tenderloins hot and fast in the oven. We'll sear first, for a minute each side, then place in an oven at 220 C (428 F) for 15 minutes.
What is the best method of cooking pork tenderloin?
The best method for cooking pork is to sear it first, to get that lovely golden crust on the outside, then finish it in the oven to cook it all the way through (but not dry it out).
Should a pork tenderloin be covered in the oven?
I don't cover the pork because I cook at a higher heat for a shorter amount of time, which helps it stay juicy and moist. Remember it's also really important to let your pork rest before you slice it. Letting it rest will mean the juices settle back into the fibres and don't run away when you slice through it.
Pork Tenderloin Ingredients
- Pork - pork tenderloin fillet, salt, white pepper, thyme, olive oil
- Mash - potatoes, apple and fennel sauce, milk, salt and pepper.
- Sauce - grated apple, fennel, onion, thyme, garlic, white wine vinegar, Dijon mustard, chicken stock and maple syrup.
- Vegetables - blanched green beans.
Don't overcook the pork. If you have a meat thermometer, it is done when the internal temperature reaches 65 C or 145 F.
- Alternative protein - pork can be swapped for chicken breast or beef fillet.
- Vegetarian option - swap pork for firm tofu or chickpeas (sear only). Swap chicken stock for vegetable stock.
- Gluten free - this recipe is gluten free
- Dairy free - swap milk for stock.
- To make this pork tenderloin dinner kid-friendly, simply slice pork into fingers, chop beans and serve mash and sauce on the side.
You will need an oven, stovetop and oven proof frying pan.
More French Recipes
Pork with Apple and Fennel Mash
- 300 g Green beans
- 2 chicken stock cubes to make 1 cup and 1 tbsp
- 2-3 Potatoes large
- 500 g Pork tenderloin fillet 1
- 1 pinch Salt
- 1 tablespoon White pepper
- 1 tablespoon Olive oil
- 2 cloves Garlic
- ½ bunch Thyme
- 1 Brown onion
- 1 head Fennel
- 1 Apple
- 1 tablespoon White wine vinegar
- 1 cup Chicken stock
- 1 teaspoon Dijon mustard
- 2 teaspoon Maple syrup
- 1 pinch Salt and pepper
- 1 cup Milk
- Turn your oven on to 220 C and prepare a baking tray. Put a large kettle of water on to boil.
- Trim green beans, put in a bowl and cover with boiled water from the kettle. Set aside. This is sufficient to cook the beans.Use chicken stock powder to make chicken stock (normal dilution), and then in another cup dilute 1 teaspoon of chicken stock powder in 1 tablespoon boiling water, to make a chicken stock concentrate.300 g Green beans, 2 chicken stock cubes
- Peel and roughly chop potatoes, add to a microwave proof bowl and pour over remaining boiling water. Top up with hot tap water until you have covered potatoes. Cook on high in the microwave for 8 minutes. Continue to next step >2-3 Potatoes
- Pat dry your pork and season with salt and white pepper, then heat a large frying pan over medium-high and add oil then cook the tenderloin, turning every 1-2 minutes, until browned on all sides. Meanwhile continue to the next step >500 g Pork tenderloin fillet, 1 pinch Salt, 1 tablespoon White pepper, 1 tablespoon Olive oil
- Peel and chop garlic and pull leaves from thyme. Peel and finely dice onion, and grate fennel and apple.2 cloves Garlic, ½ bunch Thyme, 1 Brown onion, 1 head Fennel, 1 Apple
- Once browned, place pork on the oven tray and reduce the heat under the pan. Sprinkle over half the thyme and put in the oven for 15-20 minutes (depending on thickness), then remove and rest. Meanwhile continue to next step >
- In the same pan as the pork, add a dash of white wine vinegar to deglaze the pan, stirring to scrape up the pork flavours from the base. Add a little more olive oil, turn up the heat to medium-high, then saute onion and garlic for 2-3 minutes until translucent, then add fennel, apple and most of the thyme (reserve some for the end) for 5 minutes.1 tablespoon White wine vinegar, 1 tablespoon Olive oil
- Add the chicken stock, Dijon mustard, maple syrup (or brown sugar or honey) salt and pepper and simmer for a few more minutes, stirring occasionally.1 cup Chicken stock, 1 teaspoon Dijon mustard, 2 teaspoon Maple syrup, 1 pinch Salt and pepper
- Drain the potatoes and then add half the apple and fennel mixture from the pan. Add milk and concentrated chicken stock, salt and pepper. Mash. Drizzle over any pork juices that were on the baking tray.1 cup Milk, 1 pinch Salt and pepper
- Slice pork and serve over mash, with a side of green beans and topped with caramelised apple and fennel, and remaining thyme leaves.