Roasted Pork, Fennel and Orange Salad
- Total Time
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 tenderloin12 oz
olive oil1 Tbsp, divided
fennel seed1 tsp
table salt½ tsp, divided
black pepper½ tsp, divided
orange juice½ cup(s), fresh
balsamic vinegar2 ½ tsp
fennel2 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
arugula6 cup(s), baby variety
- 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 145°F, about 15 to 18 minutes. Remove pork to cutting board and let stand 3 minutes.
- 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.
- Thinly slice pork. Add to fennel mixture; toss. Add arugula; toss to mix and coat. Yields about 2 cups per serving.