Eosinophilic Esophagitis Friendly Pork Tenderloin and Fennel Salad
Total time50 min
Prep time20 min
Cook time25 min
4.9(27)
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 lb), trimmed of silver skin
- 1 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 medium fennel bulbs, fronds reserved, bulbs thinly shaved
- 4 cups arugula
- 6 radishes, thinly sliced
For serving
- 2 tbsp reserved fennel fronds, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Pat the pork tenderloin dry with paper towels. In a small bowl, combine the dried thyme, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over all sides of the tenderloin.
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