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Prep time
25 minutes
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Cook time
22 minutes
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Serves
4
Author Notes
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
Test Kitchen Notes
This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors
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Ingredients
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4
Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns
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1
pork tenderloin (about 1 pound)
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2 1/2 teaspoons
kosher salt, divided
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2 tablespoons
vegetable oil, divided
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2 tablespoons
Dijon mustard
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1
medium lemon, zested, plus 3 tablespoons juice
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2 tablespoons
honey
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1
small bulb fennel, trimmed and halved
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1
medium stalk celery, peeled
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1/2
Granny Smith apple, cored
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1/3 cup
fresh mint, chopped
Directions
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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.
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Pat the pork tenderloin dry and sprinkle all over with 2 teaspoons salt.
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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.)
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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.
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Slice the pork and divide between bottom buns. Top pork with fennel salad and add top buns. Serve immediately.
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