Dinner Tonight: Grilled Pork Tenderloin Salad


Served room temperature or chilled, this salad - combining tangy oranges, sweet and crunchy fennel and zesty marinated pork – is delightful for a warm summer evening.

Grilled Pork Tenderloin Salad

Grilled Pork Tenderloin Salad


  • 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

 total       329 calories/serving

Provided by: EatingWell  

Source: Huffingtonpost

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