Pork Tenderloin with Roasted Apples and Onions

I’m still trying to use up our apples. We have a giant bag of them dangling off our kitchen cabinets (to protect them from the mice) and I have barely made a dent in them. Last night I made a pork tenderloin recipe that used the two Granny Smith apples that were the least likely to get eaten fresh as snacks.  It’s a very easy, quick weeknight recipe that I will put into a weekly rotation this fall. I used green anise instead of fennel seeds but otherwise followed this recipe exactly.

http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Roasted-Apples-and-Onions-109169#

Considering how few ingredients there are, it is full of flavor.  Next time I would double it so there are more leftovers. By next time I mean tonight. These apples aren’t going to eat themselves!