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Fennel Pork Tenderloin in Gravy
with apple celery salad and quinoa

Active: 25 min Total: 35 min
This is a great way to make pork tenderloin. We also whip up a quick sweet-ish gravy. The vegetarian option of this is to make a fennel risotto (you'll ignore the quinoa). This does take a little bit more active time, but the pay-offs are delicious! Your main is paired with one of my favorite fall salad combos - peppery arugula, sweet apples, and crunchy celery.


Apple and Celery Salad with Arugula:
  • Celery - 2 stalks , sliced
  • Apples - 1 , sliced ((I love Honey Crisps or Pink Ladies))
  • Apple cider vinegar - 2 Tbsp
  • Maple syrup - 2 tsp
  • Olive oil - 3 to 4 Tbsp
  • Arugula - 1/4 lb
  • Sliced almonds - 1/4 cup
  • Blue cheese (optional) - 2 oz
Pork Tenderloin with Shallots and Fennel:
  • Pork tenderloin - 1 1/2 lbs ((don't like pork? use chicken breasts))
  • Shallots - 1 bulb , sliced
  • Fennel - 1 bulb , sliced
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Maple syrup - 1 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Chicken stock - 1 cup
  • Corn starch - 4 tsp
Quinoa, no veg (1 1/2 cups):
  • Quinoa - 1 1/2 cups , uncooked


  1. Pork tenderloin - Season & tenderize with salt & pepper. (Can be done up to 1 day ahead)
  2. Shallots / Fennel - Prep as directed. (Can be done up to 3 days ahead)
  3. Celery / Apples - Prep as directed
  4. Quinoa - Combine quinoa with 2 3/4 cups (646 ml) of water (or stock if your prefer). Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.

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  1. Heat a Dutch oven over medium-high heat. Add 1 tablespoon (15 ml) cooking oil and then pork tenderloin to heated oil. Sear for ~3 minutes on top and bottom sides, until golden. Remove from pot and set aside.
  2. Return pot to heat and add one more tablespoon of oil. Add in shallots and fennels to heated oil with a dash of salt. Saute until softened, ~3 minutes. Return pork to pot, and add 1 tablespoon (15 ml) maple syrup, 1 tablespoon (15 ml) apple cider vinegar, and 1 cup (236 ml) chicken stock. Cover and cook for another 6 to 10 minutes, until pork reaches 145F (63C) degrees.
  3. While pork is cooking, whisk together 2 tablespoons (30 ml) apple cider vinegar, 2 teaspoons (10 ml) maple syrup, and 3 to 4 tablespoons (44 ml-59 ml) oil. Season to taste with salt & pepper.
  4. Mix corn starch with 2 tablespoons (30 ml) cold water. Once pork is done, remove from pot, and pour corn starch mixture in. Bring to a boil and let the mixture thicken the stock into a gravy. Once it's thickened, season to taste with salt and pepper.
  5. Slice pork and drizzle with sauce. Toss vinaigrette with celery, apples, and arugula. Top with almonds and blue cheese (if using). Serve on the side with pork and quinoa.



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