Apple and Fennel Roasted Pork Tenderloin Ingredients: 2 firm Honeycrisp or Granny Smith apples, sliced 1 large fennel bulb, trimmed and sliced 1 large red onion, sliced 1 T. fresh sage, finely chopped 3 T. extra virgin olive oil, divided 1 T. balsamic vinegar 2 lbs. pork tenderloin, trimmed Sea salt and black pepper, to taste Apple and Fennel Roasted Pork Tenderloin Directions: 1. Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.