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):
28, Fat Calories
250, Saturated Fat
40, Monounsaturated Fat
14, Polyunsaturated Fat
Photo: Scott Phillips