This roast pork salad with caramelized onions and charred fennel is a great summer-to-fall transition meal with warm flavors but light enough for a hot day.
This roast pork salad is so utterly stunning and delicious! The flavors of fennel paired with the sweetness of caramelized onions and sweet late summer cherry tomatoes is just an incredible combination. The pork is perfectly cooked and so juicy and tender!
This is my third day of salads as part of my annual September Salad month. For this roast pork salad recipe, you can sub out the pork for any protein or vegetable you like! Try this with roast chicken, soft-boiled eggs, or even sautéed shrimp! If you want a vegan or vegetarian option, try this with roasted Tokyo turnips, or charred sweet potatoes and omit the butter for a vegan recipe!
The possibilities are endless, but the base of this salad recipe is perfection! Sweet, savory, and aromatic paired with the brightness of fresh lettuce and sweet cherry tomatoes. It’s a complex yet easy-to-prepare healthy salad that you’ll simply love!
Looking for more salad recipes, check the archives!
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Roast Pork Salad with Caramelized Onions and Charred Fennel
- 1 pound pork tenderloin
- 1 large Vidalia onion peeled and thinly sliced into half-moons
- 1 head of fennel
- 2 teaspoons neutral cooking oil
- 2 tablespoons butter
- 4 ounces baby greens
- ½ pint cherry tomatoes halved
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
- 2 tablespoons white balsamic vinegar
- 3 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- ⅓ cup extra virgin olive oil
- Salt and pepper to taste
Prepare the fennel:
- Cut the stalks from the fennel bulb and pick the frond from the stalks. Discard the stalks or reserve for another use and reserve the frond. Cut the fennel bulb in half and cut out and discard the core. Slice the fennel into thin wedges.
Prepare the caramelized onions:
- Preheat oven to 375ºF. Heat the neutral cooking oil in a 10” ovenproof skillet over medium heat. Once hot, add the onion and cook for 4-5 minutes or until it begins to soften up a bit. Add the butter and cook, stirring regularly, for about 20–30 minutes or until the onion is deep brown and caramelized. Transfer to a bowl and season with salt.
Fry the fennel:
- Turn the skillet to medium-high. Add the sliced fennel to the skillet and cook for 3 minutes. Flip and push the fennel to one side of the skillet.
Sear the pork:
- Pat the pork tenderloin dry and season all over with salt and pepper. Place it on side opposite the fennel and cook for 4 minutes per side until well-browned all over. Transfer the skillet to the oven for 15-16 minutes or until the pork reaches 140ºF.
- Remove the skillet from the oven and transfer the pork to a plate to rest for 5 minutes before slicing thinly.
Prepare the dressing:
- In a large bowl, toss the greens with the extra virgin olive oil and the salt and pepper.
- In a small bowl, whisk together the vinegar, maple syrup, and Dijon mustard until smooth. Pour in the extra virgin olive oil, whisking continuously, until the vinaigrette is smooth and emulsified. Season with salt and pepper.
- Divide the dressed greens between plates and arrange the caramelized onions and warm, charred fennel on top along with the cherry tomatoes. Pile the roast pork on top. Drizzle with the maple-Dijon vinaigrette. Enjoy!