Photo: Sam Loyd
Roasted Pork, Fennel, and Onions
12 ingredients
30 min + 1 hr 20 min
10 servings
openrecipes
"Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter."
Estimated Nutrition (whole recipe, rough)
780
Calories
62g
Protein
44g
Fat
34g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 1 cup fresh sage
- 1 1/2 tablespoons freshly ground black pepper
- 2 teaspoons freshly ground cumin seed
- 1 (3 pound) boneless pork loin roast - trimmed, rolled, and tied
- 2 tablespoons olive oil
- 3 bulbs fennel, trimmed, tops reserved
- 1 1/2 cups orange juice
- 4 red onions with peel, halved
- 1/2 cup chicken stock
- 1 tablespoon balsamic vinegar
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes