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.

Cook Time:
45 mins
Additional Time:
1 hrs 15 mins
Total Time:
2 hrs
2 servings, about cups each


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


  • 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)


  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 degrees 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.

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 (per serving)

300 Calories
14g Fat
20g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 300
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 6g 21%
Total Sugars 12g
Protein 26g 52%
Total Fat 14g 18%
Saturated Fat 2g 12%
Cholesterol 60mg 20%
Vitamin A 1264IU 25%
Vitamin C 55mg 61%
Folate 60mcg 15%
Sodium 517mg 22%
Calcium 98mg 8%
Iron 3mg 15%
Magnesium 100mg 24%
Potassium 1040mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles