Photo: Sam Loyd
Roasted Pork Tenderloin with Fennel Seed and Bread Crumb Crust
11 ingredients
Serves 4.
openrecipes
These tenderloins are deliciously crusty and easily carved into medallions for a festive fall dinner. Serve them on a platter with sautéed rainbow chard and roasted sweet potato wedges. Take care not to overcook the tenderloins.
Estimated Nutrition (whole recipe, rough)
503
Calories
32g
Protein
29g
Fat
29g
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Fennel | 1/2 bulb (87g) | 27 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 pork tenderloins, each 10 to 12 oz., silverskin removed and trimmed of excess fat
- 2 tsp. white vinegar
- 1 Tbs. coarsely crushed fennel seeds
- 1 tsp. coarsely ground pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 tsp. kosher salt
- 2 Tbs. olive oil
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- 1/3 cup fine dried bread crumbs
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