Recipes
Skillet Pork Salad with Warm Orange Vinaigrette
4 servings
30 minutes total
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Ingredients
- 1 bunch fresh kale
- 4 oranges, for juice/segments
- 1 small red onion
- 1 lb pork tenderloin
- 2 tablespoons olive oil, divided
- 1 teaspoon + 1 tablespoon roasted garlic-herb seasoning, divided
- 1 tablespoon honey
- ¼ cup sherry vinegar
- 1 (8.8 oz) pouch cooked brown rice
- 4 teaspoons chopped pecans
Steps
- Remove thick stems from kale, then slice leaves thinly (8 oz). Zest 1 orange (1 teaspoon), peel 2 oranges and separate segments, and juice remaining 2 oranges (1 cup). Slice onion thinly (½ cup). Cut pork into 4 equal pieces, then coat with 1 tablespoon oil and 1 teaspoon seasoning (wash hands).
- Preheat large, cast iron skillet on medium-high 2–3 minutes. Place pork in pan; cook 6–8 minutes, turning occasionally, until pork is browned and 145°F. Meanwhile, combine orange juice and zest, honey, and remaining 1 tablespoon each seasoning and oil.
- Remove pork from pan and let stand 3 minutes before slicing. Pour orange juice mixture into pan. Cook and stir 1–2 minutes until slightly thickened. Remove pan from heat and stir in vinegar.
- Microwave rice following package instructions. Place kale, onions, and rice in large bowl. Pour orange juice mixture over kale mixture and stir to coat. Divide salad among serving plates. Top evenly with orange segments, pork slices, and pecans. Serve.
Amount per ¼ recipe serving: Calories 390, Total Fat 13g, Sat Fat 2.5g, Trans Fat 0g, Chol 60mg, Sodium 750mg, Total Carb 43g, Fiber 5g, Sugars 18g, Protein 28g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%