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Pork, Orange & Arugula Salad
Pork tenderloin is a good choice for this summer salad. If you've got the barbecue going, grill the pork instead of roasting it.
  • 1 pound pork tenderloin
  • 1/4 cup orange juice
  • 2 tablespoons orange marmalade
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 pound small red-skinned potatoes, halved or quartered if large
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 large red onion, halved and thinly sliced
  • 2 navel oranges, peeled and sectioned
  • 2 bunches arugula, trimmed

1. Preheat oven to 375°F. Place pork in small roasting pan. In large bowl, combine orange juice, marmalade, maple syrup, salt, ginger, and pepper. Spoon 1/4 cup of mixture over pork; set the remainder aside

2. Roast pork 25 to 30 minutes, basting every 10 minutes with pan juices, until just cooked through. Let stand 10 minutes before slicing into 1/2-inch chunks.

3. Meanwhile, in large pot of boiling water, cook potatoes for 10 minutes or until tender. Drain.

4. Add mustard and vinegar to orange juice mixture in bowl. Add pork, potatoes, onion, and orange sections, tossing to coat. Add arugula and toss again.


Nutritional Information
Per serving: 339 calories, 4.8g total fat, 1.5g saturated fat, 1.8g monounsaturated fat, 0.6g polyunsaturated fat, 5g dietary fiber, 28g protein, 47g carbohydrate, 67mg cholesterol, 450mg sodium.
Good source of: niacin, potassium, selenium, thiamin, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
55