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.
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.
1 fruit, 1 vegetable, 3 lean meat, 2 fat