Roasted Pork, Fennel and Orange Salad

Total Time
41 min
20 min
18 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, divided

fennel seed

1 tsp

table salt

½ tsp, divided

black pepper

½ tsp, divided

orange juice

½ cup(s), fresh

balsamic vinegar

2½ tsp


2 cup(s), fresh, sliced


2 medium, navel, peel and white pith removed, sliced

uncooked red onion(s)

½ cup(s), sliced, thinly sliced


6 cup(s), baby variety


  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 fennel, oranges 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.

A happier, healthier you starts here