1 T. EVOO
2 Small pork tenderloin (12 oz. Each), cut in half
1 tsp. Chili powder
2 tsp. Coriander
1/2 tsp. Salt and pepper
4 baby turnips, thinly sliced
2 celery stalks, thinly sliced
2 radishes, thinly sliced
1 medium beet, thinly sliced
1 small fennel bulb, thinly sliced

FOR SALAD:
1 T. White wine vinegar
1 tsp. Dijon
1 T. EVOO
1 Small head butter lettuce, torn

1 T. EVOO 2 Small pork tenderloin (12 oz. Each), cut in half 1 tsp Chili powder 2 tsp Coriander 1/2 tsp Salt and pepper 4 baby turnips, thinly sliced 2 celery stalks, thinly sliced 2 radishes, thinly sliced 1 medium beet, thinly sliced 1 small fennel bulb, thinly sliced 1 T. White wine vinegar 1 tsp Dijon 1 T. EVOO 1 Small head butter lettuce, torn

Heat oil in large skillet on medium. Season 4 pork tenderloin pieces with spices, salt, and pepper. Cook, turning occasionally, until golden brown on all sides and thermometer reads 145, 10 to 12 minutes. Transfer to cutting board. Let rest at least 5 minutes before slicing.

Mix sliced vegetables together in a bowl. Whisk together vinegar, Dijon, 1 tbsp oil, and a pinch of salt. Fold in vegetables, and then butter lettuce.