- Prep time
- 20 minutes PT20M
- Cook time
- 20–25 minutes PT25M
- 2–3 servings
Sear, roast and sauté your way to a delicious meal with one cast iron skillet and this simple recipe starring pork tenderloin paired with marble potatoes, pearl onions and apples.
- 1 pork tenderloin (about 1 pound), trimmed
- 1 tablespoon fennel seeds, crushed
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 6 ounces yellow marble potatoes, quartered
- 1 package (10 ounces) pearl onions, peeled
- 2 Granny Smith apples, peeled, cored and cut into eighths
- 2 tablespoons fresh turmeric, minced
- 1 pint cherry tomatoes, halved
- 5 ounces spinach
Heat oven to 400°F.
Season pork tenderloin with fennel seeds, salt and pepper.
Heat olive oil in a cast iron pan on medium-high heat. Sear pork on all sides until well browned. Remove from pan and add the butter, potatoes and pearl onions. Reduce heat to medium and let potatoes and onions begin to caramelize, stirring occasionally, for about 2 minutes.
Add the apples and turmeric, toss together and place the seared tenderloin on top. Place the entire pan in the oven and cook until the internal temperature of the tenderloin reaches 145°F. Remove from oven and place the pork on a plate to rest.
Return the pan to a medium flame and add the tomatoes. Sauté for 1 minute and then add the spinach and stir until just wilted.
To serve, slice the tenderloin and arrange on top of the vegetables in the pan.