Italian Soups and Salads Recipes - Fennel-Pork Salad

Ingredients            

• 3/4- to 1-pound pork tenderloin

• Salt

• Black pepper

• 2/3 cup bottled clear Italian salad dressing

• 8 cups mixed Italian salad greens (romaine and radicchio)

• 1/2 cup very thinly sliced fennel bulb

• 1/2 cup thinly sliced yellow sweet pepper

• 1 ounce Parmesan cheese

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Method:

1. Preheat oven to 425°F. Place meat on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Insert an oven-going meat thermometer into thickest portion of tenderloin.

2. Brush meat with 2 tablespoons of the salad dressing. Roast for 25 to 35 minutes or until thermometer registers 155°F. Cover with foil; let stand for 15 minutes before slicing. Temperature of the meat after standing should be 160°F.

3. Meanwhile, arrange salad greens on four dinner plates. Top with fennel and sweet pepper. Use a vegetable peeler to shave thin pieces of Parmesan cheese on top of salads.

4. Thinly slice meat; arrange slices on salads. Serve with remaining salad dressing.