Directions:
- In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- Place fennel in a large bowl; drizzle with 4-1/2 teaspoons oil. Sprinkle with salt and pepper; toss to coat. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 30-35 minutes or until tender, stirring once.
- Meanwhile, drain and discard marinade. In a large ovenproof skillet, brown pork in remaining oil on all sides. Place skillet in oven; bake pork for 18-22 minutes or until a thermometer reads 145°.
- Let stand for 5 minutes before slicing. Serve with roasted fennel. Garnish with fennel fronds if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.45 Kcal (860 kJ) | ||
| Calories from fat | 125.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.99g | 22% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 530.14mg | 22% | |
| Potassium | 577.98mg | 12% | |
| Total Carbs | 6.7g | 2% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 13.24g | 26% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 1.8mg | 10% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 133.46 Kcal (559 kJ) | ||
| Calories from fat | 81.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.09g | 22% | |
|---|---|---|---|
| Cholesterol | 23.94mg | 12% | |
| Sodium | 344.39mg | 22% | |
| Potassium | 375.47mg | 12% | |
| Total Carbs | 4.35g | 2% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 1.78g | 11% | |
| Protein | 8.6g | 26% | |
| Vitamin C | 6.9mg | 18% | |
| Iron | 1.1mg | 10% | |
| Calcium | 35.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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