Honey-Rosemary Pork Medallions with Fennel Salad | America's Test Kitchen

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