Roasted Pork, Fennel and Orange Salad
- Total Time
- 0:41
- Prep
- 0:20
- Cook
- 0:18
- Serves
- 4
- Difficulty
- Easy
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.
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uncooked lean pork tenderloin12 oz
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olive oil1 Tbsp, divided
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fennel seed1 tsp
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table salt½ tsp, divided
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black pepper½ tsp, divided
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orange juice½ cup(s), fresh
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balsamic vinegar2 ½ tsp
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fennel2 cup(s), fresh, sliced
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orange(s)2 medium, navel, peel and white pith removed, sliced
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uncooked red onion(s)½ cup(s), sliced, thinly sliced
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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.