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Fennel-Rubbed Pork Tenderloin with Escarole and Apple Salad

Scott Phillips

Servings: 4

Garlicky pork pairs perfectly with a crisp salad in this easy supper.


  • 6 Tbs. plus 2 tsp. extra-virgin olive oil
  • 3 Tbs. cider vinegar
  • 1 small shallot, finely chopped
  • 1 tsp. Dijon mustard
  • Kosher salt
  • 1 small head fennel, fronds and tender stems finely chopped together, bulb cored and very thinly sliced
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper
  • 2 small pork tenderloins (1-3/4 to 2 lb. total)
  • 1 head escarole (about 12 oz.), leaves torn into small pieces
  • 1 Pink Lady or other sweet-tart red apple, thinly sliced

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 105
  • Sodium (mg): 450
  • Carbohydrates (g): 14
  • Fiber (g): 6
  • Protein (g): 40


  • Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
  • In a small bowl, whisk 6 Tbs. of the oil, the vinegar, shallot, 1/2 tsp. of the mustard, and 1/4 tsp. salt; set aside.
  • In another small bowl, combine the fennel fronds and stems, the remaining 2 tsp. oil and 1/2 tsp. mustard, the garlic, 1/2 tsp. salt, and 1/2 tsp. pepper.
  • Rub the pork all over with the fennel mixture. Transfer to the prepared baking sheet and broil, flipping once, until just cooked through (145°F), about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
  • Meanwhile, in a large bowl, toss the fennel bulb, escarole, apple, 1/4 tsp. salt, and a pinch of pepper with half of the dressing. Slice the pork and drizzle with any juice. Serve with the salad, passing the remaining dressing at the table.


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  • SunnyTD | 10/14/2017

    Excellent dish...company worthy..I will make it again..and again..and again...

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