Balsamic Pork With Fennel, Arugula And Parsnips

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
440
FAT
99%
CHOL
41%
SOD
52%

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Ingredients for 8 servings

3 parsnips, peeled and cut into 1-inch pieces

2 bulb fennel, cut into 8 wedges each

2/1 pounds pork tenderloins

1 cup balsamic vinegar

2 6 1/2 ounce bags arugula

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