Roasted Pork, Fennel and Orange Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
12 ounce(s) see instructions below |
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.
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