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Send a Meal Blog

Thursday, August 05 2010
1   large orange
  Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
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
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
2 tablespoons  pepitas (pumpkin seeds), toasted (see Ingredient Note)

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.
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.
To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Sprinkle with pepitas just before serving.

Nutrition Facts
Calories 329, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 63 mg, Sodium 516 mg, Carbohydrate 23 g, Fiber 6 g, Protein 27 g, Potassium 1094 mg. Daily Values: Vitamin C 120%, Iron 20%. Exchanges: Fruit 1,Vegetable 1,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:47 am   |  Permalink   |  0 Comments  |  Email

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