Pork pairs nicely with fennel, apple

This supper recipe is fast and easy, but it turns out a meal that will wake up your tastebuds with garlicky pork and a salad that’s coolly refreshing thanks to fresh fennel. From Fine Cooking, it’s all you need for a light dinner.

RECIPE

Fennel-Rubbed Pork Tenderloin with Escarole and Apple Salad

Preparation time: about 30 minutes

6 tbsp plus 2 tsp (90 mL plus 10 mL) extra-virgin olive oil 3 tbsp (45 mL) cider vinegar 1 small shallot, finely chopped 1 tsp (5 mL) Dijon mustard, divided 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 (13/4 to 2 lb, or 795 to 900 g total) 1 head escarole (about 12 oz or 340 g), leaves washed and torn into small pieces 1 pink lady or other sweet-tart red apple, thinly sliced In a small bowl, whisk 6 tbsp (90 mL) of the oil, the vinegar, shallot, 1/2 tsp (2.5 mL) of the mustard, and 1/4 tsp (1 mL) salt. Set aside.

Position an oven rack 6 inches (15 cm) below the broiler and set to high. Line a large-rimmed baking sheet with foil. In another small bowl or food processor, combine fennel fronds and stems, the remaining 2 tsp (10 mL) oil and 1/2 tsp (2.5 mL) mustard, the garlic, 1/2 tsp (2.5 mL) salt and 1/2 tsp (2.5 mL) pepper.

Rub pork all over with fennel mixture. Transfer to the prepared baking sheet and broil, flipping once, until just cooked through (145 F or 65 C), 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 (1 mL) salt and a pinch of pepper with half the dressing. Slice the pork and drizzle with any juice. Serve with the salad, passing the remaining dressing at the table.

Makes 4 servings