Sunday Lake Super Market Recipes
https://sundaylake.grocerywebsite.com/Recipes/Detail/1515/Pork_Fennel_Orange_Wilted_Salad
Pork Fennel Orange Wilted Salad
Yield: 4 servings
Preparation Time: 20 min; Cook Time: 10 minutes
Ingredients
| 12 |
ounces |
lean boneless pork
|
|
|
|
|
| 1 |
Tablespoon |
olive oil
|
|
|
| 2 |
|
small fennel bulbs, halved and thinly sliced (2 cups)
|
|
|
| 1 |
package |
(10 ounce) mixed Italian salad greens or 8 cups of Romaine lettuce
|
|
|
| 4 |
|
oranges, peeled, sliced, seeded and quartered
|
|
|
| 2 |
Tablespoons |
sliced almonds, toasted (optional)
|
|
|
|
|
|
Sauce: |
| 1 |
teaspoon |
finely shredded orange zest
|
|
|
| 3/4 |
cup |
orange juice
|
|
|
| 2 |
Tablespoons |
vinegar
|
|
|
| 1 |
Tablespoon |
cornstarch
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/8 |
teaspoon |
crushed red pepper
|
|
|
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.
Please note that some ingredients and brands may not be available in every store.
Sunday Lake Super Market Recipes
https://sundaylake.grocerywebsite.com/Recipes/Detail/1515/Pork_Fennel_Orange_Wilted_Salad