Photo of Roasted pork, fennel and orange salad by WW

Roasted pork, fennel and orange salad

Smartpoints value per serving
Total Time
41 min
20 min
18 min
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.


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


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 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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