MAIN

1. 30 to 45 mL (2 to 3 tbsp.) sliced black olives
2. 30 mL (2 tbsp.) chopped fennel leaves
3. 3 oranges, peel carved off and segments cut out
4. 1 fennel bulb, cut in thin strips

Marinade

1. 60 mL (¼ cup) olive oil
2. 30 mL (2 tbsp.) orange juice
3. 15 mL (1 tbsp.) honey
4. 15 mL (1 tbsp.) sherry vinegar
5. 5 mL (1 tsp.) orange zest
6. 1 garlic clove, chopped
7. To taste, salt and pepper

Fennel and Orange Salad

1. 450 g (1 lb.) Nagano pork tenderloins
2. To taste, salt and pepper
3. 15 mL (1 tbsp.) lemon juice
4. 30 mL (2 tbsp.) honey
5. 30 mL (2 tbsp.) orange marmalade
6. 30 mL (2 tbsp.) chopped fresh gingerroot
7. 45 mL (3 tbsp.) soy sauce
8. 60 mL (¼ cup) olive oil
9. 75 mL (1/3 cup) orange juice