Roasted pork, fennel and orange salad
2
Points®
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
2 medium, navel, peel and white pith removed, sliced
Red onion
½ cup(s), sliced, thinly sliced
Arugula
6 cup(s), baby variety
Instructions
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 145°F, about 15 to 18 minutes. Remove pork to cutting board and let stand 3 minutes.
3
Meanwhile, whisk remaining 2 1/2 teaspoons oil, remaining 1/4 teaspoon each salt and pepper, orange juice and vinegar together in a large bowl. Add sliced fennel, orange slices and onion; toss to mix and coat.
4
Thinly slice pork. Add to fennel mixture; toss. Add arugula; toss to mix and coat. Yields about 2 cups per serving.
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