- 1 large orange
- 8 ounces Chipotle-Marinated Pork Tenderloin, grilled, thinly sliced and cut into strips (see note)
- 1 small head fennel, trimmed, cored and sliced paper-thin
- 2 tablespoons finely diced red onion
- 1 tablespoon walnut or canola oil
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons pepitas (pumpkin seeds), toasted (see Ingredient Note)
- With a sharp knife, 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 pork, fennel, onion, oil, vinegar, salt and pepper to the bowl; toss to combine. Sprinkle with pepitas.