Grilled pork tenderloin salad
Delight your taste buds with this mouthwatering grilled pork tenderloin salad. Tender meat perfectly complemented by fresh, crisp veggies.
Ingredients:
- 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
- 230g pork tenderloin (see Tips), trimmed of fat
- 1 large orange
- 1 small head fennel (about 230g), 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)
Instructions:
- For making the pork marinade: In a blender or small food processor, mix together chipotle pepper and its sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt, and pepper until the chipotle is finely chopped and the mixture is smooth. Transfer the marinade to a resealable plastic bag, place the pork inside, seal the bag, and remove any excess air. Ensure the pork is coated with the marinade, then refrigerate for at least 1 hour or up to 8 hours.
- Preheat the grill on high heat or heat a large indoor grill pan over high heat. Take the pork out of the marinade (and discard the marinade). Grill the pork, turning it occasionally, until a meat thermometer inserted into the center reads 60 °C, for about 12 to 15 minutes. Once done, transfer the pork to a cutting board, let it sit for 5 minutes, then slice it.
- For the salad preparation: Peel and remove the skin from the orange using a sharp knife. Cut the orange segments away from the membrane over a large bowl to collect any juice, then discard the membrane, pith, and skin. Thinly slice the cooked pork and combine it in the bowl with the orange segments, alongside fennel, onion, oil, vinegar, salt, and pepper. Toss everything together well. Finally, sprinkle with pepitas before serving.
Summary:
- Calories: 379 kcal
- Fat: 9 g
- Protein: 49 g
- Carbs: 25 g
- Potassium: 1461 mg
- Magnesium: 100 mg