Roasted Pork, Fennel and Orange Salad Recipe

Directions:

1. Oz lean pork tenderloin
2. Tbsp olive oil
3. Tsp fennel seed
4. /2 tsp table salt
5. /2 tsp black pepper
6. /2 cup(s) orange juice, fresh
7. /2 tsp balsamic vinegar
8. Cup(s) fennel, fresh, sliced
9. Medium orange(s), navel, peel and white pith removed with knife, pits removed, sliced
10. /2 cup(s) red onion(s), sliced
11. Cup(s) arugula, baby, fresh
12. Instructions
13. Preheat oven to 425F. Line a small roasting pan with nonstick aluminum foil.
14. 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.
15. 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.
16. Thinly slice pork. Add to fennel mixture; toss. Add arugula; toss to mix and coat. Yields about 2 cups per serving.