Fennel, Rosemary, Apple & Brown Sugar Pork Tenderloin
Makes 6 servings
For the tenderloin
1-2 honey crisp apples, cut into 1-2-inch pieces
5-6 carrots, if desired
5-6 new potatoes, cut into 1-inch pieces, if desired
Salt and freshly ground pepper
1 boneless pork loin, 2-2 1/2 pounds
1 honeycrisp apple, finely diced
1 teaspoon fresh rosemary, chopped
1 teaspoon fennel seed, crushed
2 tablespoons brown sugar
For the glaze
1/3 cup bourbon
1/3 cup honey
1/3 cup brown sugar
2 tablespoons soy sauce
1 tablespoon dijon, or to taste
Preheat the oven to 350°F. Place the apple pieces in an oven-proof casserole dish. Add the carrots and new potatoes (if using), toss with a bit of oil and season generously with salt and freshly ground pepper. Set aside.
Butterfly the tenderloin. Lay the tenderloin down on the cutting board and make a cut down the length of the tenderloin with your knife parallel to the cutting board; do not cut all the way through. Open the loin like a book (or think of it like unrolling a carpet). Continue to cut through the thicker part of the roast, keeping 1/2 an inch from the bottom of the meat, cutting and unrolling to lay flat. If uneven, use a meat pounder to pound to an even thickness.
Sprinkle the loin with the rosemary, fennel and apple. Season with salt and freshly ground pepper. Tightly roll and tie with twine at 1-2-inch intervals until the entire tenderloin is tied up.
Season the outside of the loin with salt and freshly ground pepper. Rub with brown sugar. Place in the roasting pan on top of the vegetables (if using).
Roast the loin for 45-60 minutes, or until the internal temperature is 135°F.
While the loin is roasting, make the glaze by combining the bourbon, soy sauce, honey, brown sugar and dijon in a small pot. Mix well and bring to a simmer, stirring, over medium heat until thick and syrupy, set aside.
When the internal temperature of the loin reaches 135°F, brush with the glaze and let roast for 5 more minutes. Remove from the oven, tent with foil and let the pork rest for 10-15 minutes before slicing. The internal temperature should reach 140°F after resting.
Remove the twine, slice the pork into 1/2 inch rounds and serve with the remaining glaze and vegetables.
Roasts are something I always turn to when entertaining. They’re wonderfully hands-off and impressive when you pull them out of the oven. This dish serves as an all-in-one: you have juicy roasted tenderloin right alongside carrots, potatoes, and apples. The honey bourbon glaze brings the whole thing together.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*