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Fennel-Rubbed Pork Tenderloin with Escarole and Apple Salad

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Serves 4

  • by from Fine Cooking
    Issue 132

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

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.

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

Photo: Scott Phillips

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