Roasted pork, fennel and orange salad
3
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