This recipe was paired with a Grüner Veltliner Urgestein from Dry Farm Wines. Grüner Veltliner is a white wine grape variety grown primarily in Austria, Slovakia, and the Czech Republic. Our sample came from Hager Matthias, a small winery that switched to organic, biodynamic farming in 2005.
Do you like fennel? It is a very distinct flavor that some might think they wouldn’t like, but it goes especially well with pork. Add apple to the mix and you have a winning recipe. This warm salad features all three. Cool crisp apple and fennel topped with herb roast pork tenderloin. It all perfectly pairs with a delicious white wine from Dry Farm Wines. The depth and viscosity of the white wine seemed especially agile with the differing components of the pork tenderloin, fennel and apples. The off-dry style with its principal flavor of red apples, is softened by gentle, perfumed peach undertones, yet all freshened up with a lively grapefruit finish. Avoid over-chilling the wine, as that repressed the rich flavors during our tasting.
This dish is Paleo/Keto and AIP compliant. While we aren’t saying that wine is AIP, if you are going to drink wine you should choose wisely. Dry Farm Wines is all natural, additive free, tested for purity, is sugar free and low alcohol. Some who follow an AIP lifestyle can tolerate these wines that are sourced from small, family owned, organic wineries from around the world.
- 2 T. olive oil
- 1 – 1 ½ lb. pork tenderloin
- 2 cloves garlic, minced
- 3 teaspoons fresh thyme leaves, chopped and divided
- 1 cup sliced fresh fennel
- 4 apples (granny smith, gala), spiralized or cored and thinly sliced
- 2 teaspoons lemon juice
- Preheat oven to 400 degrees.
- Cover a small baking sheet in foil. Use some of the oil to coat the foil. Set aside.
- In a skillet over medium heat, add 1 T. olive oil.
- Season both sides of pork tenderloin with salt and sprinkle with 1 tsp. of the thyme leaves.
- Place pork tenderloin in hot skillet and brown for 2 minutes per side, when you flip the pork add the garlic for the last 2 minutes.
- Transfer the pork/garlic to the prepared baking sheet and bake for about 20-25 minutes or until internal temperature reaches 145 degrees (do not overcook).
- Set aside to rest before slicing.
- In the same skillet that you cooked the pork, add another Tablespoon of oil, add the spiralized apples, fennel, 2 teaspoons lemon juice, 2 teaspoons of thyme and a little salt.
- Cook for 2 minutes.
- You don't want the fruit/veggies to be soggy.
- Slice the tenderloin into ¼” thick slices.
- Divide apple mixture between 4 plates.
- Top with a few pork medallions.