Juicy, Tangy Pork Tenderloin with Fennel and Red Leaf Salad
If you're looking for a pork tenderloin recipe but are petrified it’ll turn out dry and bland — I have a solution for you!
Look no further than this juicy, tangy, rich treatment of pork tenderloin that’s full of flavor and impossible to mess up.
Why I Rarely Cook Pork Tenderloin (And Why This Recipe Matters)
Truth be told, I don't eat pork tenderloin very often.
Why? Because it always sells out — online and at the farmer’s market.
So when I do get my hands on some, I like to make it count.
My husband, Woody, loves anything rich and vinegar-y, so this is the first recipe I pull from the stack — especially when fennel and lettuce are in abundance.
This recipe is adapted from Bon Appétit and it’s a guaranteed winner.
Ingredients
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3 Late Bloomer Ranch pork tenderloins (about 2 lb. total)
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1 tsp freshly ground black pepper
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3 tsp kosher salt, divided
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2 medium red onions
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1 medium head red leaf lettuce
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1 large fennel bulb (with stems and fronds)
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3 Tbsp cold unsalted butter
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5 Tbsp extra-virgin olive oil, divided
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5 Tbsp honey
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1 tsp crushed red pepper flakes
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1 cup plus 1 Tbsp red wine vinegar
Instructions
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Prep the Pork:
Pat the pork tenderloins dry with paper towels. Season all over with 1 tsp black pepper and 2 tsp salt. Let sit at room temperature while you prep the other ingredients. -
Prep the Vegetables:
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Halve the red onions through the core, trim, peel, and slice into ½-inch wedges. Set aside.
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Wash and dry the red leaf lettuce, then tear into bite-sized pieces.
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Tear off nice-looking fennel fronds and add to the lettuce.
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Trim the fennel stems and core, thinly slice the bulb and stems, and add to the salad bowl.
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Chill the salad until ready to serve.
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Cut the butter into small pieces and chill.
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Sear the Pork:
Heat 2 Tbsp olive oil in a large skillet over medium-high. Sear pork until golden brown on all sides, about 2 minutes per side (6–8 minutes total).
Transfer pork to a plate. -
Cook the Onion:
In the same pan, add 1 Tbsp olive oil and ½ tsp salt. Cook the onions over medium-high heat until well browned and beginning to soften, about 5 minutes. -
Make the Sauce:
Whisk together honey, red pepper flakes, 1 cup red wine vinegar, and ¼ cup water. Add to the pan with the onions. Bring to a simmer. -
Simmer the Pork:
Return the pork to the pan.
Cook, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of the pork reads 140°F — about 12–20 minutes total (start checking after 10 minutes!).
Transfer the pork to a cutting board to rest and lock in the juices. -
Finish the Sauce:
Continue cooking the sauce until thick and syrupy, about 3–5 minutes.
Remove from heat and stir in the cold butter with tongs until fully incorporated. -
Dress the Salad:
Add remaining 2 Tbsp olive oil, 1 Tbsp red wine vinegar, and ½ tsp salt to the chilled salad. Toss to combine. -
Serve:
Slice the rested pork tenderloin diagonally.
Divide among plates, spoon the agrodolce sauce generously over the pork, and serve with the fennel and red leaf salad.
Why This Pork Tenderloin Recipe Works
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The sear locks in moisture.
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The honey-vinegar sauce keeps it juicy and flavorful.
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Using a thermometer prevents overcooking (critical for tenderloin!).
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Fresh fennel and red leaf lettuce balance the rich flavors perfectly.
This dish is bright, rich, satisfying — and a guaranteed way to win over anyone who claims pork tenderloin is “boring.”