Photo: Sam Loyd
Roast pork with fennel & preserved lemon
10 ingredients
5 min + 25 min
Serves 4
openrecipes
This rustic pork dish has a distinctly last-days-of-summer feel about it, and takes just half an hour to cook
Estimated Nutrition (whole recipe, rough)
519
Calories
30g
Protein
28g
Fat
40g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Red Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Coriander | 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 preserved lemon
- 1 garlic clove
- ½ tsp chilli flakes
- 1 tsp smoked paprika
- 1 tbsp honey
- 2 tbsp chopped coriander
- 2 red onions , cut into wedges
- 2 fennel bulbs , cut into wedges, cores removed
- vegetable oil
- 1 pork fillet , about 500g, cut into pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes