- 5 minutes
- 32 minutes
- 6 servings
- In a large bowl, toss apples, fennel, onion, and bay leaf together. Season with salt black pepper to taste. Toss in 1 tablespoon canola oil.
Next, heat a large sauté pan to medium heat and add oil. Toss in apple mixture and sauté until ingredients begin to wilt and turn lightly brown. Remove from pan and set aside for braising. Keep the sauté pan for next steps.
- Mix together salt, pepper, coriander, granulated garlic, and paprika. Season pork tenderloin with spices.
In the same sauté pan used for sautéing the apple mixture, re-heat pan to medium heat and add 3 tablespoon of canola oil. Add pork tenderloin and brown on all 4 sides. Keep the heat on medium being careful not to burn or cook to fast. Once all sides are browned deglaze pan with apple cider vinegar and fresh orange juice. Add in fresh thyme, honey, the lightly browned apple mixture, cover and braise on medium-high heat until juice has reduced to about half, for about 5 - 7 minutes.
Remove tenderloin from pan and slice into serving slices; continue to let the juice reduce.
- Remove pan from heat and mix in unsalted butter until sauce begins to slightly thicken.
- Serve pork tenderloin with the apple mixture and top with fennel fronds and goat cheese crumbles.