Honey-Rosemary Pork Medallions with Fennel Salad

Name: Honey-Rosemary Pork Medallions with Fennel Salad
Yield: Serves 4
Ingredients: 1/4 cup, lemon juice (2 lemons); 1 teaspoon, Dijon mustard; , Salt and pepper; 3 tablespoons, olive oil; 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 1 Gala, apple, cored, halved, and sliced thin; 1/4 cup, honey; 1 teaspoon, minced fresh rosemary; 2 (12- to 16-ounce), pork tenderloins, trimmed and cut crosswise into 1 1/2-inch-thick medallions

Main Courses
Pork
Weeknight
30-Minute Suppers

Appears in Cook's Country December/January 2013

Preparing the salad before cooking the pork allows the salad’s flavors to meld.

SERVES 4

TIME 30 minutes

Honey-Rosemary Pork Medallions with Fennel Salad

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