Remove pork tenderloin from refrigerator 15 minutes before searing. Preheat oven to 375°. Pat pork tenderloin dry with paper towels. Rub tenderloin with 1 tsp. oil. Season with salt and black pepper.

Spray an oven-going skillet with nonstick spray. Heat over medium-high heat; sear each side of the pork tenderloin for 2 to 3 minutes on each side or until golden.

Transfer pork tenderloin in the skillet to oven. Roast for 20 to 25 minutes or until pork reaches 145°. Transfer pork to a cutting board. Loosely cover with foil and let rest for 5 minutes.

Meanwhile, heat 1 tsp. olive oil in a medium skillet over medium heat. Add fennel; cook for 3 to 4 minutes or until tender, stirring occasionally. Transfer fennel to a small bowl; set aside.

Cook bacon in the same medium skillet over medium heat for 4 to 5 minutes or until bacon is crisp, stirring occasionally. Using a slotted spoon, transfer bacon to a plate lined with paper towels; reserve 1 Tbsp. bacon drippings in skillet for vinaigrette.

For vinaigrette, whisk together reserved 1 Tbsp. bacon drippings, remaining 2 Tbsp. olive oil, vinegar, fig spread, mustard and garlic paste. Cook over medium-low heat for 2 to 3 minutes or until simmering, whisking occasionally. Stir in bacon; cool slightly.

To serve, cut pork into ¼-in.-thick slices. Line a large serving platter with baby spinach blend and radicchio. Top with sliced pork, fennel, apple and pecans. Drizzle with warm bacon vinaigrette. Garnish with fennel fronds, if desired.