Pan-Seared Pork Tenderloin with Apple and Fennel Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin pan-seared to perfection, served alongside a crisp apple and fennel slaw dressed in a tangy citrus vinaigrette. This american-inspired pork (whole30) ready in about 30 minutes pairs trimmed pork tenderloin, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1.5 lbs trimmed pork tenderloin with 1 tsp sea salt and 1/2 tsp black pepper evenly on all sides.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pork tenderloin and sear for 4-5 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Remove from skillet and let rest for 5 minutes.
  3. Step 3: Meanwhile, in a large bowl, combine 1 thinly sliced fennel bulb, 1 large julienned green apple, and 1 shredded medium carrot.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp Whole30-compliant Dijon mustard, 1/2 tsp sea salt, and 1/4 tsp black pepper to create the vinaigrette.
  5. Step 5: Pour the vinaigrette over the slaw mixture and toss thoroughly to coat.
  6. Step 6: Slice the rested pork tenderloin into 1/2-inch medallions and serve alongside the apple and fennel slaw.

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Frequently asked questions

How long does Pan-Seared Pork Tenderloin with Apple and Fennel Slaw take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Tenderloin with Apple and Fennel Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed pork tenderloin from drying out.

Can I substitute ingredients in Pan-Seared Pork Tenderloin with Apple and Fennel Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Tenderloin with Apple and Fennel Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Pork Tenderloin with Apple and Fennel Slaw whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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