Pan-Seared Pork Tenderloin with Apple and Fennel Slaw

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 recipe (whole30), ready in about 30 minutes, pairs 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 1.5 lbs, trimmed pork tenderloin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 medium, thinly sliced fennel bulb
• 1 large, julienned green apple
• 1 medium, shredded carrot
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil (for slaw dressing)
• 1 tsp Dijon mustard (Whole30 compliant)
• 1/2 tsp sea salt (for slaw)
• 1/4 tsp black pepper (for slaw)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

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.