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Pork with Apple and Fennel Mash

Pork with Apple and Fennel Mash

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.
5 from 1 vote
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Course: Main Course
Cuisine: Modern Australian
Keyword: Apple, Fennel, how long to cook pork tenderloin in oven at 400, how long to cook pork tenderloin in oven with foil, how to slow cook pork tenderloin in oven, marinated pork tenderloin in oven, Mash, perfect pork tenderloin in oven, Potato, Thyme
Total Time: 30 minutes
Servings: 4

Ingredients

  • 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

Instructions

  • Turn your oven on to 220 C and prepare a baking tray. Put a large kettle of water on to boil.
    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
    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.
  • 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
    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 >
  • 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
    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 >
  • 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
    Peel and chop garlic and pull leaves from thyme. Peel and finely dice onion, and grate fennel and 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 >
    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
    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.
  • 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
    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.
  • 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
    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.
  • Slice pork and serve over mash, with a side of green beans and topped with caramelised apple and fennel, and remaining thyme leaves.
    Slice pork and serve over mash, with a side of green beans and topped with caramelised apple and fennel, and remaining thyme leaves.

Nutrition

Calories: 416kcal | Carbohydrates: 46g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 257mg | Potassium: 1600mg | Fiber: 8g | Sugar: 17g | Vitamin A: 757IU | Vitamin C: 42mg | Calcium: 179mg | Iron: 4mg