Prep time: 25 minutes
Cook time: 25 minutes / per lb.
At the start of her career at Chez Panisse, Samin Nosrat noticed that amid the kitchen chaos there were four key principles that her fellow cooks would rely on to make their food better: Salt, Fat, Acid and Heat. Roast Pork Tenderloin with Apples and Fennel in a Pomegranate Molasses is an example of this delicate balance. I still remember a lunch I experienced at Chez Panisse. Lucky me... This is an interpretation of that dish.
(1) 5-lb Pork Tenderloin
Kosher salt & Freshly ground pepper
10 garlic cloves, halved crosswise
1/3 cup Rosemary leaves
6 small apples (left whole & cored with apple corer - skin on)
1 yellow onion, quartered
1 bulb of fennel cut into 1/4 wedges
1 cup red currant jelly
1 cup pomegranate molasses
1 cup apple juice
Zest and juice of 1 Lemon
Heat oven to 450
Tie Pork with kitchen twine, in 1” intervals so it forms an even shape season liberally with salt & pepper. Using a paring knife pierce the meat in 6-8 places.
Stuff the holes with the garlic and about half the rosemary leaves.
Halve 2 of the apples and place on bottom of a 9x13 baking dish; sprinkle with remaining rosemary and add the onion and fennel.
Season with salt and pepper and place pork on top of the vegetables.
Arrange the rest of the apples with skin on outside on both sides of the pork.
Fill each apple with 2 tbsp. of the jelly. Rub remaining jelly on top of the pork.
Whisk together apple juice, pomegranate molasses, and lemon zest and juice in a medium bowl. Drizzle over pork and apples.
Place the pork in the oven and let cook for about 25 minutes per pound, or until it reaches the internal temperature of 140 degrees.
When the pork is finished cooking remove from the oven and let rest for 5-10 minutes. Slice and serve while the pork is still warm. Drizzle over pork and vegetables.
Cooks Note: The pork will continue to cook when you take it out of the oven, to reach 145 degrees.