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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006


Chipotle-Marinated Pork Tenderloin


Instructions Checklist
  • To prepare pork: Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.

  • Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

  • To prepare salad: 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 membrane. (Discard membrane, pith and skin.) Thinly slice the pork and add to the bowl with the orange segments along with fennel, onion, oil, vinegar, salt and pepper; toss to combine. Sprinkle with pepitas.


Make Ahead Tip: To make ahead: Marinate the pork (Step 1) in the refrigerator for up to 8 hours. Cover and refrigerate the salad for up to 1 day. Sprinkle with pepitas just before serving.

Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Find them with Mexican foods in large supermarkets.

One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months.

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.

Nutrition Facts

299.9 calories; protein 26.1g 52% DV; carbohydrates 19.5g 6% DV; exchange other carbs 1.5; dietary fiber 5.9g 24% DV; sugars 11.9g; fat 14.1g 22% DV; saturated fat 2.4g 12% DV; cholesterol 59.6mg 20% DV; vitamin a iu 1264.4IU 25% DV; vitamin c 54.8mg 91% DV; folate 60.1mcg 15% DV; calcium 98.3mg 10% DV; iron 2.7mg 15% DV; magnesium 100.4mg 36% DV; potassium 1040.1mg 29% DV; sodium 517.2mg 21% DV; thiamin 0.9mg 88% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
I added shredded carrots radishes and diced red peppers to the salad. The pork was fantastic and the orange fennel combo is a classic. Will definitely make again. Read More
Rating: 5 stars
Exceptionally refreshing I'd already started a pork tenderloin for a dinner marinated it overnight and placed in a 350 oven. It baked for 40 minutes during which time I assembled the salad ingredients. WHIle the tenderloin cooled i put the orange slices in the salad bowl-I used 1. The rest was easy-peasy. Soooo good and refreshing. Pros: High protein good fats cool-off eating with zesty-ness and well balanced flavors Cons: none Read More