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Photo of Roasted pork, fennel and orange salad by WW

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

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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