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Roast Pork Salad with Fennel

Roast Pork Salad with Caramelized Onions and Charred Fennel

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.
5 from 3 votes
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Cook Time: 30 minutes
Servings: 4
Calories: 439kcal


Roast Pork:

  • 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

Maple-Dijon Vinaigrette:

  • 2 tablespoons white balsamic vinegar
  • 3 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 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.

To serve:

  • 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!


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