
Roasted pork, fennel and orange salad
3
3
3
Smartpoints value per serving
Total Time
41 min
Prep
20 min
Cook
18 min
Serves
4
Difficulty
Easy
This main dish salad can easily satisfy for dinner. Orange and fennel are a classic combination that go together perfectly. Enhanced by the peppery arugula and savory roasted pork, this is a one-dish meal. Crushing the fennel seeds will help then adhere to the pork during roasting. Letting the pork stand for 3 minutes before slicing preserves the juices in the meat and keeps the meat moist after it is cut. The striking color combination of orange and green make this a great option for a ladies luncheon.
Ingredients
uncooked lean pork tenderloin
12 oz
olive oil
1 Tbsp, divided
fennel seeds
1 tsp
table salt
½ tsp, divided
black pepper
½ tsp, divided
orange juice
½ cup(s), fresh
balsamic vinegar
2½ tsp
fennel
2 cup(s), fresh, sliced
orange(s)
2 medium, navel, peel and white pith removed, sliced
uncooked red onion(s)
½ cup(s), sliced, thinly sliced
arugula
6 cup(s), baby variety