Fennel Seed and Garlic Roasted Pork Tenderloin with Parsnip Mash and Autumn Slaw


A Note from Feedfeed

Apples and fennel is a classic combination and even better when pork tenderloin is involved! The pork is seared and served on a beautiful bed of mashed parsnips and shaved fennel, apples and Brussels sprouts.

Looking for more ways to use up your fall apples? Check out 12 of our favorite apple recipes here


Recipe and Headnote Molly Adams

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  • Recipe Card
Prep time 30mins
Cook time 45mins

Recipe Card

For the Pork


  • 4 garlic cloves, minced
  • 1 tablespoon fennel seeds
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, as needed
  • 1 (1 1/4-pound) pork tenderloin

For the Parsnip Mash


  • 1 pound parsnips, peeled and cut into 1-inch cubes
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, as needed
  • 1/4 cup heavy cream
  • 2 tablespoons butter, cut into chunks

For the Apple, Fennel and Brussels Sprout Slaw


  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper, as needed
  • 1 pound Brussels sprouts, trimmed, halved and thinly sliced
  • 1 apple, thinly sliced
  • 1 fennel bulb, cored and thinly sliced
  • 1/2 cup toasted walnuts, chopped


  • Step 1

    To make the pork, preheat oven to 450˚F and line a rimmed sheet pan with foil.

  • Step 2

    Mix the minced garlic, fennel seeds and olive in a small bowl, then add salt and pepper

  • Step 3

    Rub the pork tenderloin with the garlic and fennel seeds until well coated. Place pork on prepared sheet pan and place in the oven to roast for about 20 minutes, then flip the pork over and cook for an additional 10 minutes, or until it reaches an internal temperature of 145˚F. Tent with foil and let rest.

  • Step 4

    Meanwhile, while the pork cooks, make the parsnip mash by adding the parsnips and potatoes to a large pot and covering with cold water by 1 inch. Add a generous pinch of kosher salt and bring to a boil over high heat. Reduce heat to a simmer and cook until the potatoes and parsnips are tender, about 10-12 minutes. Drain and return to the pot. Add heavy cream and butter and mash into a smooth consistency with a potato masher. Season to taste with salt and pepper.

  • Step 5

    To make the Apple, Fennel and Brussels Sprout Slaw, combine the olive oil, vinegar, honey, and a pinch of salt and pepper in the bottom of a large bowl. Add Brussels sprouts, apple and fennel and toss until well coated. Top with walnuts and a pinch of salt and pepper.

  • Step 6

    To serve, slice pork into ½ inch slices. Serve on top of parsnip mash with a generous portion of slaw.