Fennel-Rubbed Pork Tenderloin With Squash, Apple and Kale

1 week ago 7

Democracy Dies successful Darkness

3.3 (3)

This stunning skillet repast is packed with autumnal spirit and color, with orangish squash, heavy greenish kale and slices of reddish pome simmered until tender with medallions of pork successful a airy mustard-spiked sauce. Seasoning the pork with a coarsely crushed substance of fennel effect and peppercorns gives the thin nutrient an aromatic, sausage-like essence that infuses the full dish.

Leftover pork and vegetables tin beryllium refrigerated for up to 3 days.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

3/4 spoon full fennel seeds
1/2 spoon full achromatic peppercorns
1/2 spoon good salt, divided
1 ample pork tenderloin (1 1/4 pounds), sliced into 1/2-inch heavy medallions
4 tablespoons olive oil, divided
3 cups (1 pound) diced butternut squash (3/4-inch dice)
2 tablespoons water
1/2 mean yellowish bulb (4 ounces), thinly sliced
1 mean reddish pome (8 ounces), specified arsenic Honeycrisp, unpeeled, sliced into 1/4-inch heavy wedges
1 cupful low-sodium chickenhearted broth
1 tablespoonful pome cider vinegar
2 teaspoons Dijon mustard
4 cups (9 ounces) lightly packed, coarsely chopped kale

Nutritional Facts

Per serving (1 1/2 cups of sliced pork and vegetables)

Calories
403
Fat
18 g
Saturated Fat
3 g
Carbohydrates
29 g
Sodium
482 mg
Cholesterol
92 mg
Protein
35 g
Fiber
6 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published November 23, 2021

Updated March 17, 2026