A HEALTHY SPIN ON A STAPLE
Try kale in your mashed potatoes
This streamlined supper recipe is fast and easy, but it turns out a meal that will wake up your tastebuds with juicy, garlicky pork and a salad that’s slightly bitter, slightly sweet and coolly refreshing thanks to crunchy slices of the mildly anise- flavoured fresh fennel. From Fine Cooking, it’s all you need for a light dinner; add a side dish, such as roast sweet potatoes wedges, for more heft.
FENNEL-RUBBED PORK TENDERLOIN WITH ESCAROLE AND APPLE SALAD
Makes: 4 servings 6 tbsp plus 2 tsp extra- virgin olive oil 3 tbsp cider vinegar 1 small shallot, finely chopped 1 tsp 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 ( 1 ¾ to 2 lb total) 1 head escarole ( about 12 oz), leaves washed and torn into small pieces 1 Pink Lady or other sweet- tart red apple, thinly sliced
1. In a small bowl, whisk 6 tbsp of the oil, the vinegar, shallot, ½ tsp of the mustard, and ¼ tsp salt; set aside.
2. Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil. In another small bowl or food processor, combine the fennel fronds and stems, the remaining 2 tsp oil and ½ tsp mustard, the garlic, ½ tsp salt and ½ tsp pepper.
3. 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/ 63 C), about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
4. Meanwhile, in a large bowl, toss the fennel bulb, escarole, apple, ¼ tsp 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.