Celebrate winter produce with this simple but unique slaw that’s perfect as a sandwich topper. Crunchy shaved fennel and celery are mixed with tart Granny Smith apples for a bright hit of flavor and a fantastic blend of textures. The tangy mixture is balanced with a bit of honey and aromatic fresh mint. The salad stands on its own, but when paired with pork tenderloin and piled on soft, subtly sweet Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns, it makes for a pretty stellar meal.
Sear the pork until browned all over and then brush it liberally with Dijon mustard before roasting. I love it cooked to just-pink inside, but you can cook it to your preference. Let it rest before slicing thinly, and then pile it on a tender potato bun.
Pro tip: Make the pork tenderloin a day or two before and slice up the leftovers for quick and easy sandwiches throughout the week. You can also make the slaw the night before; just wait to stir in the mint until you’re ready to finish the sandwiches. —Sarah Wharton
Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns
pork tenderloin (about 1 pound)
2 1/2 teaspoons
kosher salt, divided
vegetable oil, divided
medium lemon, zested, plus 3 tablespoons juice
small bulb fennel, trimmed and halved
medium stalk celery, peeled
Granny Smith apple, cored
fresh mint, chopped
In This Recipe
Heat the oven to 400˚F. Split the buns and place split-side up on a rimmed baking sheet. Place in the oven and toast until golden brown, about 6 minutes.
Pat the pork tenderloin dry and sprinkle all over with 2 teaspoons salt.
In a medium, oven-safe skillet, heat 1 tablespoon oil over medium-high. Add tenderloin and cook until browned on all sides, 2 to 3 minutes per side. Brush all over with Dijon mustard, and transfer skillet to the oven. Roast until tenderloin reaches an internal temperature of 140˚F, about 12 to 15 minutes, flipping halfway through. Transfer to a cutting board to rest until temperature reaches 145˚F, about 5 minutes. (Tenderloin will be light pink inside.)
Meanwhile, in a medium bowl, whisk the lemon zest and juice with honey, remaining 1 tablespoon oil and remaining 1/2 teaspoon salt. Thinly slice fennel, celery and apple with a mandoline or knife. Add to bowl and toss with dressing. Stir in mint just to combine.
Slice the pork and divide between bottom buns. Top pork with fennel salad and add top buns. Serve immediately.