Paleo Pork Tenderloin and Fennel Salad

Total time50 min

Prep time20 min

Cook time25 min

4.9

(27)

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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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