Grilled Pork Tenderloin Salad (#27517)

131  grams		1 medium Orange 15.4 gm
5-1/2  ounces		Pork, tenderloin 155.9 gm 34.6 gm
175  grams		3/4 whole Fennel
2  tablespoons		Sliced red onion 14.4 gm
1-1/2  teaspoons		Olive oil, extra-virgin 6.8 gm 6.8 gm
1  tablespoon		Red wine vinegar (Great Impressions) 15.0 gm
1  tablespoon		Pumpkin seeds 8.8 gm 4.0 gm

Tip: For nutritional information on all the ingredients in Grilled Pork Tenderloin Salad (#27517) just click on each ingredient name. Then adjust the serving size for any Grilled Pork Tenderloin Salad (#27517) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Rub pork with desired dry spices (won't change macronutrient balance) and allow to marinate for as long as possible. Preheat grill to high. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160 degrees F, 14 to 18 minutes.

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 sliced pork; thinly slice fennel, onion, oil, vinegar, and orange juice. Toss to combine. Sprinkle with pumpkin seeds (pepitas).