Crispy Herb-Crusted Pork Tenderloin with Crunchy Apple-Fennel Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Pork Tenderloin with Crunchy Apple-Fennel Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Pork Tenderloin with Crunchy Apple-Fennel Slaw

Savor the deliciously crispy herb-coated pork tenderloin paired with a refreshing, crunchy apple-fennel slaw. This dish features tender, juicy pork enhanced with fragrant dried herbs, balanced perfectly by a tangy slaw bursting with sweet apple, crisp fennel, and a splash of lemon. Its vibrant colors and textures make it a delightful, nutritious meal.

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NUTRITION

346kcal
Protein
35.3g
Fat
11g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1/2 medium Granny Smith Apple (55g, sliced)

1/2 cup sliced Fennel Bulb (40g)

1/4 small Red Onion (25g, thinly sliced)

1 tbsp Fresh Parsley (3g, chopped)

1/2 tsp Dried Rosemary

1 tsp Dijon Mustard

1 tsp Olive Oil

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the pork tenderloin dry and season it with salt, pepper, and dried rosemary.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the pork on all sides until browned, about 2-3 minutes per side.

  • 4

    Mix Dijon mustard with a teaspoon of lemon juice and brush the mixture over the pork for an extra layer of flavor.

  • 5

    Transfer the pork to a baking sheet and roast in the oven for 12-15 minutes until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.

  • 6

    While the pork is roasting, combine the sliced apple, fennel, red onion, and fresh parsley in a bowl.

  • 7

    Drizzle the remaining lemon juice over the slaw, add a pinch of salt and pepper, and toss well to combine.

  • 8

    Slice the rested pork tenderloin and serve alongside the crunchy apple-fennel slaw.

Crispy Herb-Crusted Pork Tenderloin with Crunchy Apple-Fennel Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Pork Tenderloin with Crunchy Apple-Fennel Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Pork Tenderloin with Crunchy Apple-Fennel Slaw

Savor the deliciously crispy herb-coated pork tenderloin paired with a refreshing, crunchy apple-fennel slaw. This dish features tender, juicy pork enhanced with fragrant dried herbs, balanced perfectly by a tangy slaw bursting with sweet apple, crisp fennel, and a splash of lemon. Its vibrant colors and textures make it a delightful, nutritious meal.

NUTRITION

346kcal
Protein
35.3g
Fat
11g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1/2 medium Granny Smith Apple (55g, sliced)

1/2 cup sliced Fennel Bulb (40g)

1/4 small Red Onion (25g, thinly sliced)

1 tbsp Fresh Parsley (3g, chopped)

1/2 tsp Dried Rosemary

1 tsp Dijon Mustard

1 tsp Olive Oil

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the pork tenderloin dry and season it with salt, pepper, and dried rosemary.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the pork on all sides until browned, about 2-3 minutes per side.

  • 4

    Mix Dijon mustard with a teaspoon of lemon juice and brush the mixture over the pork for an extra layer of flavor.

  • 5

    Transfer the pork to a baking sheet and roast in the oven for 12-15 minutes until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.

  • 6

    While the pork is roasting, combine the sliced apple, fennel, red onion, and fresh parsley in a bowl.

  • 7

    Drizzle the remaining lemon juice over the slaw, add a pinch of salt and pepper, and toss well to combine.

  • 8

    Slice the rested pork tenderloin and serve alongside the crunchy apple-fennel slaw.