Prep Time: 10 min. • Cook Time: 45 min.
Preheat oven to 400°F. Remove tops from fennel, reserving some of the fronds for garnish; then cut bulb in half, remove the core, and cut into strips. Peel and cut the yellow onion into strips. Remove the core from the apples and cut into wedges. Remove the sage leaves from the stems and roughly chop.
Place the fennel, onion, apple, and sage in a 8x12-inch baking dish and toss with the apple cider vinegar, honey, 1 teaspoon of salt, and ¼ teaspoon of pepper.
Season the pork loin with 1½ teaspoons of salt and ½ teaspoon of pepper, and place on top of the vegetables in the baking dish. Place in the oven and roast for about 30 minutes. After 30 minutes, baste the pork with any juices that have accumulated in the bottom of the baking dish. Continue to cook, basting occasionally, another 15 minutes.* Remove from oven and let rest at least 10 minutes before slicing the pork.
Slice the pork and serve with the roasted vegetables and any juices in the bottom of the pan; garnish with the reserved fennel fronds.
*For food safety, cook pork to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 520, Fat 14g, Sat Fat 4.5g, Trans Fat 0g, Cholesterol 120mg, Sodium 1330mg, Total Carbohydrate 59g, Fiber 6g, Sugars 50g, Protein 42g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free