Pork Fennel Orange Wilted Salad

Yield:
4 servings

Preparation Time:
20 min; Cook Time: 10 minutes

Ingredients:

  1. 12 ounces lean boneless pork
  2. 1 teaspoon finely shredded orange zest
  3. 3/4 cup orange juice
  4. 2 Tablespoons vinegar
  5. 1 Tablespoon cornstarch
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon crushed red pepper
  8. 1 Tablespoon olive oil
  9. 2 small fennel bulbs, halved and thinly sliced (2 cups)
  10. 1 package (10 ounce) mixed Italian salad greens or 8 cups of Romaine lettuce
  11. 4 oranges, peeled, sliced, seeded and quartered
  12. 2 Tablespoons sliced almonds, toasted (optional)
  14. Sauce:
Directions:

Partially freeze pork. Trim fat from pork. Cut into thin bite-size strips. Set aside.

Sauce:
In a small bowl combine orange zest, orange juice, vinegar, cornstarch, salt and crushed pepper; set aside.

Pork Preparation:
Heat oil in a large nonstick skillet. Add fennel; cook and stir over medium high heat for 3 to 4 minutes or just tender. Remove from skillet with slotted spoon. Add pork to skillet; cook and stir for 3 to 4 minutes until no longer pink. Push meat from center of skillet.

Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return fennel to skillet; heat through.

Salad:
Place greens and orange slices in a large bowl; add pork mixture. Toss to mix until greens are slightly wilted.

If desired, sprinkle with toasted almonds.


TDS 3