Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Seed | not in our table | 0 |
| Dab | 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
- 3 lb pork loin, off the bone and skin removed
- 1 tbsp fennel seeds
- 2 – 3 dabs of butter
- olive oil
- 8 cloves garlic
- handful fresh rosemary
- 4 bay leaves (depending on size)
- 1 fennel bulb, sliced
- ½ bottle chardonnay wine
Directions
Preheat the oven to 400°F.
Tie up your pork so it doesn't dry out.
Season generously with salt and pepper and roll meat to cover in fennel seeds.
In a roasting or casserole pan/dish sauté the meat in a little butter and olive oil and brown on all sides.
Add in the garlic, herbs, fennel, and wine, then cover foil or parchment paper.
Cook till the internal temp of the meat is 150°F.
Pork loin off the bone cooks very quickly so watch it.
Then let the meat rest on a plate while you make the sauce.