Pork Tenderloin & Fennel with Viognier Honey Vinegar
- 1 Tbsp. wholegrain or Dijon Mustard
- 1/4 cup Viognier Honey Vinegar
- 1 garlic clove, finely minced
- 1 tsp. finely chopped fresh rosemary
- 1/4 tsp. ground fennel seed
- 1/4 cup plus 3 Tbsp. extra virgin olive oil
- 2 pork tenderloins, 3/4 to 1 lb. each
- 1 fennel bulb, trimmed and thinly sliced, lengthwise
- 1 medium head of escarole, tough leaves removed, cleand and torn
- 1 head fresh spinach, cleaned, stalks removed and chopped
- Sea salt and freshly ground pepper
- Preheat oven to 400 degrees.
- In a small, non-reactive bowl, whisk together the mustard, vinegar, rosemary, fennel seed, garlic, sea salt, and pepper. Slowly drizzle in the 1/4 cup of olive oil until emulsified. Adjust the seasoning and set aside.
- Place tenderloin on a plate, drizzle all over with one tablespoon of olive oil, and sprinkle with the sea salt and pepper. Warm one tablespoon of olive oil in an ovenproof pan over medium-high heat.
- When it is hot, sear the tenderloins on each side for a minute or two, remove from the heat, spoon a little of the vinaigrette over the pork, and then place the pan in the oven.
- Cook until done, abouyt 12 to 15 minutes, and remove to rest.
- Warm the remaining tablespoon of olive oil in a 10-inch pan over medium heat. Add the fennel and cook for several minutes. Then add all the greens and wilt these for about 2 to 3 minutes. Remove the pan from heat and stir in a little of the vinaigrette to coat leaves. Set on plates.
- Thinly slice the pork tenderloin and set on the greens. Finish with some of the vinaigrette and serve.