Grilled Pork Tenderloin Salad
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+ VOTE NOWServed room temperature or chilled, this salad - combining tangy oranges, sweet and crunchy fennel and zesty marinated pork - is delightful for a warm summer evening.
Ingredients
Directions
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.
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.
Related Recipe: Chipotle-Marinated Pork Tenderloin
Nutrition Facts
| Per Single Serving / Serves 2 Total | |||||
|---|---|---|---|---|---|
| Calories | 329 | Calories from fat | 135 | ||
| Total Fat | 15gm | 23% | Saturated Fat | 3gm | 15% |
| Mono Unsaturated Fat | 4gm | Cholesterol | 63mg | 21% | |
| Sodium | 516mg | 22% | Total Carbohydrates | 23gm | 8% |
| Fiber | 6gm | 6% | Protein | 27gm | |
Nutrition Facts provided by: EatingWell
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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