Grilled Pork Tenderloin Salad
Served room temperature or chilled, this salad - combining tangy oranges, sweet and crunchy fennel and zesty marinated pork - is delightful for a warm summer evening.
Prep Time:
15 mins
Total Time:
30 mins
Servings:
2 servings, about 2 cups each
Ingredients
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1 large orange
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Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
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1 small head fennel, (about 8 ounces), trimmed, cored and sliced paper-thin
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2 tablespoons finely diced red onion
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1 tablespoon walnut or canola oil
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1 tablespoon red-wine vinegar
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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2 tablespoons pepitas (pumpkin seeds), toasted (see Ingredient Note)
Directions
1.
With a sharp knife, remove the peel and skin from the orange. Working over a large bowl to catch the juice, cut the segments from their surrounding membranes. (Discard membranes, pith and skin.) Add pork, fennel, onion, oil, vinegar, salt and pepper to the bowl; toss to combine. Sprinkle with pepitas.
Tips:
Ingredient Note: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking. Find them in the bulk-foods section of natural-foods markets or Mexican grocers.
To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Sprinkle with pepitas just before serving.
Nutrition information
Calories 329, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 63 mg, Sodium 516 mg, Carbohydrate 23 g, Fiber 6 g, Protein 27 g, Potassium 1094 mg. Daily Values: Vitamin C 120%, Iron 20%. Exchanges: Fruit 1,Vegetable 1,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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