• 1 large orange
• Chipotle-Marinated Pork Tenderloin, grilled (see below), thinly sliced and cut into strips
• 1 small head fennel (about 8 ounces), trimmed, cored and sliced paper-thin
• 2 tablespoons finely diced red onion
• 1 tablespoon walnut or canola oil
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons pepitas (pumpkin seeds), toasted (see Ingredient Note)

• 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 Mexicancooking. 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

30 mins total       329 calories/serving

Provided by: EatingWell  

Source: Huffingtonpost