Grilled Pork Tenderloin Salad

Grilled Pork Tenderloin Salad

2 Reviews
From: EatingWell Magazine, August/September 2006

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • Chipotle-Marinated Pork Tenderloin
  • 1 pepper plus 1 teaspoon sauce from a can of chipotle chile in adobo (see Tips)
  • 1 clove garlic, minced
  • ½ cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 ounces pork tenderloin (see Tips), trimmed of fat
  • Salad
  • 1 large orange
  • 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
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons pepitas (pumpkin seeds), toasted (see Tips)


  • Active

  • Ready In

  1. 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.
  2. 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°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  3. 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.
  • Tips: 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 information

  • Serving size: about 2 cups
  • Per serving: 300 calories; 14 g fat(2 g sat); 6 g fiber; 19 g carbohydrates; 26 g protein; 60 mcg folate; 60 mg cholesterol; 12 g sugars; 0 g added sugars; 1,264 IU vitamin A; 55 mg vitamin C; 98 mg calcium; 3 mg iron; 517 mg sodium; 1,040 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 vegetable, 3 lean meat, 2 fat

Reviews 2

June 29, 2019
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By: carolyn-hoffman
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.
July 02, 2014
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By: EatingWell User
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
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