Pork Tenderloin With Sweet Orange Salad
|Olive oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Fennel bulb||1 Small, thinly sliced (Feathery Green Tops Reserved)|
|Red onion||1 Small, thinly sliced|
|Pork tenderloin||3⁄4 Pound, trimmed (1 Tenderloin)|
|Sliced almonds||2 Tablespoon|
1. Whisk together the oil, lemon juice, garlic, and 1/4 teaspoon of the salt in a small bowl. Set aside.
2. Peel the oranges with a sharp knife, cut in half through the stem end, and cut crosswise into thin slices. Discard any seeds. Combine the oranges, sliced fennel, and onion in a medium bowl and toss.
3. Preheat the oven to 425°F Spray a large nonstick skillet with nonstick spray and place over medium heat. Season the pork with the remaining 1/4 teaspoon salt and cook until browned on all sides, about 5 minutes. Transfer the pork to a small roasting pan and roast until an instant-read thermometer inserted into the tenderloin registers 160°F for medium, about 15-20 minutes. Transfer the pork to a cutting board, brush with the molasses, and let stand for 10 minutes before cutting into 12 slices.
4. Chop the fennel tops, add them to the orange salad along with the dressing and almonds, and serve the salad with the pork.