Pork loin with braised apples, onions and fennel is an easy and delicious fall meal you can make in just one pot in just 45 minutes. (gluten-free, dairy-free, nut-free)
One of my favorite flavor combinations for dinners, especially in the fall, is pork with apples and onions. A little sweet, a little savory, and great for using fall apples, this pork loin with braised apples, onions and fennel is a little step up from your typical pork chops with apples and onions.
Have you ever cooked with fresh fennel before? If you haven’t it can be a little strange. Like ‘what is this odd vegetable, and what do I do with it’ strange. Not to worry. Just wash it and thinly slice the white bulb to use in this recipe. The green top can be roasted with other vegetables or braised later, while the fronds (the little wispy parts at the very top) can be used raw in salads or sprinkled on top of this dish.
Fennel gives a nice, deep flavor with just a hint of licorice-like spice to this pork dish. It seems just a little more special than your typical pork chops with cinnamon apples.
While this fall dinner may be more sophisticated, it’s still just as easy. All you need is one pot and about 45 minutes, and you’ve got a delicious and nourishing meal on the table that your family will love. The flavor you get from searing the pork before braising it in white wine with sliced apples, onions, and fresh fennel bulb is perfectly balanced, while the texture is moist and tender with a lightly caramelized outside. Your kitchen will smell amazing when you’re making this cozy meal!
Now tell me, have you ever cooked with fresh fennel? Do you love it or hate it? Let me know in the comments below!
Pork Loin with Braised Fennel, Apples and Onions
Pork loin with braised apples, onions and fennel is an easy and delicious fall meal you can make in just one pot in less than 45 minutes. (gluten-free, dairy-free, nut-free)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3-4 servings
- Category: Main dish
- 1 (1 lb) center cut pork loin roast
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves, or 1 tsp dried
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1/8 tsp ground cloves
- 2 tbsp avocado or olive oil, divided
- 3/4 cup dry white wine or chicken stock
- 1 medium yellow onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 small or 1/2 large apple, thinly sliced (I like honeycrisp)
- 2 tbsp apple cider vinegar
- Pinch salt
- Pinch freshly cracked black pepper
- Heat oven to 400°F.
- In a small bowl, combine minced garlic, thyme, salt, pepper, cloves and 1 tbsp of oil. Rub evenly over outside of pork loin roast.
- Heat remaining tbsp of oil in heavy-bottomed Dutch oven over medium-high heat. Sear pork for 2-3 minutes per side. Remove to a plate.
- Turn heat to low and add wine to pot. Scrape the browned bits from the bottom of the pot with a wooden spoon to deglaze. Add onion, fennel, apple, vinegar, salt and pepper and stir, cooking 5 minutes.
- Place pork back in the pot and cover. Bake 20 minutes, then remove lid and bake an additional 10-15 minutes or until a thermometer inserted into the center of the pork loin reads 145°F.
- Slice pork and serve with apples, onions, and fennel.
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