• 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Cook until done, abouyt 12 to 15 minutes, and remove to rest.
  6. 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.
  7. Thinly slice the pork tenderloin and set on the greens. Finish with some of the vinaigrette and serve.
Serves 4.

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