Thursday, June 09, 2005

Fennel and Grilled Pork Tenderloin Salad

Fennel and Grilled Pork Tenderloin Salad (Adapted from Eating Well)

1 large orange
One half (about 6 ounces) of the grilled Chipotle-Marinated Pork Tenderloin, thinly sliced and cut into strips
8 ounces trimmed and cored fennel, sliced paper-thin
2 tablespoons finely diced red onion
1 tablespoon walnut oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons pepitas, toasted

Carefully remove peel and skin from the orange. Remove the segments from the orange over a large bowl (to save the juice). Add pork, fennel, onion, oil, vinegar, salt and pepper to the bowl. Toss gently to mix together. Scatter toasted pepitas on top.

Serves 2

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