Photo of Roasted Pork, Fennel and Orange Salad by WW

Roasted Pork, Fennel and Orange Salad

3 - 4
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
The sharp arugula is tempered with the sweetness of oranges and fennel in this delectable main dish salad. If you can’t find fennel seeds, use cumin seeds instead.


Uncooked lean pork tenderloin

12 oz

Olive oil

1 tbsp(s)

Fennel seed

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

½ pinch

Unsweetened orange juice

½ cup(s), fresh

Balsamic vinegar

2½ tsp(s)


2 cup(s), fresh, sliced


2 medium, navel, peeled, white pith and pits removed, sliced

Uncooked red onion(s)

½ cup(s), sliced, sliced


6 cup(s), fresh


  1. Preheat oven to 425°F. Line a small roasting pan with nonstick aluminum foil.
  2. Rub pork with 1/2 teaspoon of oil. Sprinkle with fennel seeds and 1/4 teaspoon each of salt and pepper. Place pork in prepared pan. Roast until a meat thermometer inserted in center of pork registers 160°F, about 20 minutes. Remove pork to cutting board and let stand 5 minutes.
  3. Meanwhile, whisk remaining oil, salt and pepper, orange juice and vinegar together in a large bowl. Add fennel, oranges and onion; toss to mix and coat.
  4. Thinly slice pork. Add to salad; toss. Add arugula; toss to mix and coat. Yields about 2 cups per serving.