Photo: Sam Loyd
Fennel-Crusted Pork Tenderloin
7 ingredients
openrecipes
For an easy side dish, roast chunks of potatoes, root vegetables or winter squash—tossed with olive oil, salt and pepper—alongside the pork. Put in the oven about 10 minutes before roasting the pork. Stir the vegetables often, and roast until tender.
Estimated Nutrition (whole recipe, rough)
410
Calories
29g
Protein
28g
Fat
13g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 large lemon
- 1 1/2 Tbs. fennel seeds
- 1 tsp. salt
- 2 1/2 tsp. coarsely crushed black peppercorns
- 3 large garlic cloves, finely chopped
- 1 1/2 Tbs. olive oil
- 1 pork tenderloin, about 1 1/4 lb., or 2 tenderloins, each about 3/4 lb.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes