Go Back
roasted fennel and beet salad with cubana rubbed pork tenderloin

Roasted Fennel and Beet Salad Topped with Cubana Rubbed Pork Tenderloin

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients
  

  • 8 cup zen blend lettuces or baby kale
  • 2 boiled or roasted beets any color is fine
  • 2 bulbs fennel
  • 1.5 pounds pork tenderloin
  • 1/4 tsp spanish paprika
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp garlic powder
  • salt, to taste
  • 1 tbsp extra virgin olive oil
  • 1 cup crumbled goat cheese or feta

Instructions
 

  • In a medium sized pot, cover beets with water. Bring to a boil and turn down to medium. Boil for 45 minutes to one hour.
  • About 20 minutes into the beets boiling, preheat oven to 375 degrees.
  • Rinse and pat dry tenderloin. Rub with EVOO. Blend all the spices together and rub generously all over tenderloin. Place in a pan and cover with foil. Place on the bottom shelf of your oven.
  • Now, slice off the bottom and stalks of your fennel. Slice into 1/4 in slices. Spread out evenly on a baking sheet and spray with evoo. Place on the top shelf of the oven for a total time of 20 minutes. Flip half way through.
  • When tenderloin is cooked thoroughly, take out of the oven and let rest.
  • On four plates, divide your greens of choice evenly.
  • Remove beets from the water and with a fork and knife, cut off the top and remove the skin. It should come off easily but you might need the knife to help. Cut into 1-2 inch cubes. Divide evenly between salads.
  • Divide fennel evenly as well.
  • Slice tenderloin and divide evenly.
  • Put 1/4 cup goat cheese onto each salad.
  • Enjoy!