Pork and Fennel Salad

Pork and Fennel Salad is a lovely entree that’s light yet satisfying.

Seared, roasted pork isn’t the first ingredient you think of for a salad, but it’s the star of this recipe. The key is that it’s caramelized with a quick sear and finished in the oven to keep it juicy and tender. Fresh, sauteed fennel is another surprise ingredient supplying a slightly sweet licorice twist. Crisp, thinly sliced apples and toasted pecans round out the essential elements. But it’s the warm bacon vinaigrette that brings it all together with a sweet-savory-tart finish.

Roasted Pork and Fennel Salad Tweaks and Tips

The Hy-Vee Roasted Pork Salad with Warm Bacon-Fig Vinaigrette is the inspiration for this salad. I have found many delightful recipes in their Seasons magazines. But, like most kitchen hacks, I can’t resist a tweak or two. Here’s what I changed for my version of this recipe.

Pork – I used 1-inch thick boneless pork chops instead of a pork loin. These chops were part of the amazing meat bundle I purchased from Hy-Vee earlier this year. Either pork loin or pork chops would work. But I liked the convenience of the pork chops because I could easily halve the recipe (I cook for two), and the chops finished quickly in the oven.

Jam – I used Stonewall Kitchens Maple Bacon Onion Jam instead of fig jam. Again either would be tasty. But I had the Maple Bacon Onion Jam on hand and knew it would be great in the vinaigrette, and it was!

Greens – Hy-Vee recommended a spinach and arugula blend. Actually, any greens can be swapped into this recipe. I opted for a mixed-green blend. I also omitted the radicchio because I find it too bitter.

Apples – Instead of the green granny smith apple, I used my go-to Pink Lady apples, which add sweetness and a pop of color to the salad.

The Hubby Spin

Since salads are too difficult for the hubby to manage at this stage of ALS, I created a non-salad version for his meal. I paired the sliced pork with the vinaigrette and served it with the sauteed fennel and a rice and veggie pilaf mix (an easy Birds Eye side dish option.)

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Farrout Broccoli Walnut Chicken Salad

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Pork and Fennel Salad

Seared and roasted pork with sauteed fennel, crisp apple slices and toasted pecans with warm bacon vinaigrette

5 from 1 vote

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Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Author: Adapted from Hy-Vee Seasons Roasted Pork Salad with Warm Bacon-Fig Vinaigrette

Ingredients

• 4 pork chops 1-inch thick, 4 oz each
• 5 Tbsp. olive oil
• ½ tsp. kosher salt
• ½ tsp. coarsely ground black pepper
• 1 large fennel bulb, thinly sliced; plus fennel fronds for garnish
• 4 slices bacon, chopped
• ¼ c. apple cider flavored vinegar
• 3 tbsp. Maple Bacon Onion Jam or fig spread
• 2 tbsp. stone ground Dijon mustard
• 1 ½ tsp. refrigerated garlic paste optional
• 1 5-oz. pkg. mixed greens
• 1 apple cored and cut into thin wedges (red or green)
• ⅓ c. pecan halves toasted

Instructions

• Preheat oven to 375 degrees. Pat pork chops dry with paper towels. Season with salt and black pepper.
• Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat; sear both sides of the chops for 2 to 3 minutes on each side or until golden.
• While pork chops are browning, heat 1 tbsp. olive oil in a separate medium skillet over medium heat. Add fennel; cook for 3 to 4 minutes or until tender, stirring occasionally. Transfer the fennel to a small bowl; set aside.
• Transfer pork chops in the skillet to the oven. Roast for 6-8 minutes or until pork reaches 145 degrees. Transfer pork to a cutting board. Loosely cover with foil and let rest for 5 minutes.
• Cook bacon in the same skillet used for the fennel over medium heat for 4 to 5 minutes or until bacon is crisp, stirring occasionally. Transfer bacon to a paper towel-line plated, reserving 1 Tbsp. bacon drippings in a skillet for the vinaigrette.
• For the vinaigrette, whisk together reserved 1 Tbsp. bacon drippings, remaining 2 tbsp. olive oil, vinegar, Maple Bacon Onion Jam or fig spread, mustard, and garlic paste (if using.) Cook over medium-low heat for 2 to 3 minutes or until simmering, whisking occasionally. Stir in bacon; cool slightly.
• To serve, cut pork chops into 1/4-in.-thick slices. Line a large serving platter with mixed greens. Top with sliced pork, fennel, apple, and pecans. Drizzle with warm bacon vinaigrette. Garnish with fennel fronds, if desire