This easy sheet pan pork recipe with fennel and apples is great for a quick weeknight dinner.
Thyme leaves in the glaze ensure that the flavors skew sophisticated rather than cloying.
Honeycrisp apples work well in this recipe because they hold their shape when baked.
Photo: Greg DuPree
If you cant find them at your market, Jonagold or Pink Lady apples work well, too.
This recipe was developed by Pam Lolley.
thick, fronds reserved
2sweet-tart apples (such as Honeycrisp), sliced 12-in.
thick
3tablespoonwhole-grain mustard
1tablespoonhoney
1teaspoonorange zest plus 1 Tbsp.
Toss fennel and apples with remaining 1 tablespoon oil, 12 teaspoon salt, and 14 teaspoon pepper.
Whisk mustard, honey, orange zest and juice, and thyme in a small bowl.
Brush evenly over pork, fennel, and apples.
Roast for 15 minutes.
Increase oven temperature to broil.
Let rest for 10 minutes.
Slice and top with fennel fronds.
2,000 calories a day is used for general nutrition advice.
