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Grilled Pork Tenderloin Salad

Grilled Pork Tenderloin Salad

Nutrition Facts
  • cal. (kcal) 329
Grilled Pork Tenderloin Salad
  • Makes: 2 servings
  • Prep: 15 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 23

Ingredients

  • 1 large orange
  • Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
  • 1 small head 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)
  • Chipotle-Marinated Pork Tenderloin
  • 1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, (see Ingredient Note)
  • 1 clove garlic, minced
  • 1/2 cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces pork tenderloin, (see Kitchen Tip), trimmed of fat

Directions

  1. 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.
  2. Tips: 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.
  3. To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  4. MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Sprinkle with pepitas just before serving.
  5. Chipotle-Marinated Pork Tenderloin 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.
  6. 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.
  7. Make Ahead Tip: Marinate the pork in the refrigerator for up to 8 hours.
  8. Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Find them with Mexican foods in large supermarkets.
  9. Kitchen Tip: 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.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 329 cal., 15 g total fat (3 g sat. fat), 63 mg chol., 516 mg sodium, 23 g carb. (6 g fiber), 27 g pro.

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