Who says roasted fennel salad is only for winter? Made with bright, sweet oranges and juicy symphony tomatoes – this dish is straight up summer in our books. Perfect on its own, or pair it with this absurdly easy to prepare bacon wrapped tenderloin for a full meal.

A: Lately Jeremy and I have really been getting into our veggies, and experimenting just a little bit more than usual. Fennel is something we’ve both grown to love recently, especially since it begun growing in such bountiful amounts on our patio over the last couple months. But it’s just the tips we get to enjoy – never the bulb – as it grows in a shallow pot. It was on sale at the market for pretty cheap, so I knew I wanted to make some kind of salad with it.

I came across Molly Stevens’ roasted fennel, orange and red onion salad over at Food52, and was intrigued by the idea of eating the whole orange, peel and all, and thought that was a little unusual. It was surprisingly tasty, however some pieces were a little tough to eat. We swapped the red onion for small symphony tomatoes, which turned out rather juciy, with a nice balance of acidity and sweetness. We roasted the fennel and orange salad separate from the pork tenderloin because obviously the salad would cook much faster, and at a lower temperature.

J: In the past we have had pork tenderloin wrapped in bacon from our neighborhood butcher, where the pork comes cut into medallions and skewered on a stick.  This particular pork tenderloin was from our last Beasty Box, which also included some delicious bacon from Re-Up BBQ, so we thought we’d recreate a favorite at home. If you’d like to find out more about Beasty Box, check out our past blog series here.

Before you start wrapping your pork tenderloin, be sure you season the sucker. I made a simple rub with a mix of herbs and spices available in our pantry and garden; fresh rosemary and Sebastian & Co meat rub, which has good stuff like celery seed, fennel seed, coriander, cumin and a few more ingredients to spice things up. I then wrapped the pork tenderloin up with the smokey bacon, using toothpicks (or skewers, or twine – what ever you have on hand) to help keep the bacon in place while cooking. I then rubbed the bacon with a fennel and basil mustard – we love this one from Maille.

Both of us really loved this recipe. It was bright and colorful, and looked pretty on the plate too. Give it a try and let us know what you think!

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Bacon Wrapped Pork Tenderloin with Roasted Fennel, Tomato + Orange Salad

Ingredients

For Roasted Fennel, Tomato + Orange Salad:

1 Orange 1 Fennel (Bulb + Tips) 1lb Symphony Tomatoes 1.5tbsp Extra Virgin Olive Oil Salt and Pepper, to taste

For Bacon-Wrapped Pork Tenderloin:

1 Pork Tenderloin 4-6pc. Bacon 3tbsp Mustard Salt and Pepper, to taste

Instructions

1. Preheat oven to 500c. Roast pork for about 20 minutes, until internal temperature reaches 145c. Lower heat to 400c for salad. Roast for about 20-25 minutes, stirring occasionally to ensure even roasting.

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