Roasted Pork, Fennel and Orange Salad
Uncooked lean pork tenderloin
Unsweetened orange juice
½ cup(s), fresh
2 cup(s), fresh, sliced
2 medium, navel, peeled, white pith and pits removed, sliced
Uncooked red onion(s)
½ cup(s), chopped, sliced
6 cup(s), fresh
- Preheat oven to 425°F. Line a small roasting pan with nonstick aluminum foil.
- 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.
- 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.
- Thinly slice pork. Add to salad; toss. Add arugula; toss to mix and coat. Yields about 2 cups per serving.