Grilled Pork Tenderloin with Tomato-Onion Salad | America's Test Kitchen

Ingredients

• 1 tablespoon ground fennel
• 1 1/4 teaspoons table salt, divided
• 1 1/4 teaspoons pepper, divided
• 2 (12-ounce) pork tenderloins, trimmed
• 1 red onion, sliced into 1/4-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• 4 plum tomatoes, cored and sliced 1/4 inch thick
• 1/4 cup chopped fresh basil
• 2 tablespoons capers, rinsed
• 2 tablespoons red wine vinegar