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.
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.
Calories: 439kcal | Carbohydrates: 15g | Protein: 25g | Fat: 31g | Sodium: 155mg | Fiber: 1g | Sugar: 12g | Vitamin C: 20mg