Directions:
- Oz lean pork tenderloin
- Tbsp olive oil
- Tsp fennel seed
- /2 tsp table salt
- /2 tsp black pepper
- /2 cup(s) orange juice, fresh
- /2 tsp balsamic vinegar
- Cup(s) fennel, fresh, sliced
- Medium orange(s), navel, peel and white pith removed with knife, pits removed, sliced
- /2 cup(s) red onion(s), sliced
- Cup(s) arugula, baby, fresh
- Instructions
- Preheat oven to 425F. 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 160F, about 20 minutes. Remove pork to cutting board and let stand 5 minutes.
- Meanwhile, whisk remaining oil, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.14 Kcal (306 kJ) | ||
| Calories from fat | 45.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Total Carbs | 8.51g | 3% | |
| Sugars | 1.7g | 7% | |
| Protein | 1.7g | 3% | |
| Amount Per 100 g | |||
| Calories | 86 Kcal (360 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 8% | |
|---|---|---|---|
| Total Carbs | 10g | 3% | |
| Sugars | 2g | 7% | |
| Protein | 2g | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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