Grilled Pork Tenderloin Salad

From EatingWell: August/September 2006 — Subscribe Now!

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.

2 servings, about 2 cups each

Active Time: 15 minutes

Total Time: 30 minutes (not including pork marinating & grilling)

Nutrition Profile

Ingredients

1 large orange
Chipotle-Marinated Pork Tenderloin, grilled (see recipe), 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)

Preparation

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day. Sprinkle with pepitas just before serving.

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.

Nutrition

Per serving: 329 calories; 15 g fat (3 g sat, 4 g mono); 63 mg cholesterol; 23 g carbohydrates; 27 g protein; 6 g fiber; 516 mg sodium; 1094 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Selenium (57% dv), Potassium (31% dv), Iron & Zinc (20% dv), Folate (18% dv).

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 vegetable, 3 very lean meat, 2 fat