Photo: Sam Loyd
Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
9 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
723
Calories
61g
Protein
43g
Fat
18g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
| Chicken | 100g cooked | 165 |
| 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| 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 teaspoon fennel seeds
- 1 pound pork tenderloin
- 2 medium fennel bulbs, trimmed, reserving fronds
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, smashed
- 1/4 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon fresh lemon juice, or 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 epicurious ·
Recipe sourced from
openrecipes