Pork tenderloin oven-roasted with fennel
Preheat oven to 475(F) degrees.
Core the fennel bulbs and cut into eighths.
Toss garlic & fennel with oil and arrange on baking sheet.
Roast garlic & fennel for 10 minutes.
Rub pork tenderloins with remaining oil, season with salt, pepper, and oregano.
Remove baking sheet from oven, push garlic and fennel to one side, and arrange the pork on the baking sheet.
Return baking sheet to oven and roast for 30-35 more minutes. When done an instant-read thermometer will read 145 degrees.
Transfer to a cutting sheet, let rest 5 minutes, slice, and serve.
I always forget NOT to dice the garlic. You want to roast the whole cloves!
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 276 | ||
Calories from Fat: 68 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 98.3mg | 30 % | |
Sodium 223.5mg | 8 % | |
Potassium 1558.6mg | 41 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 11.4g | ||
Protein 34.4g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 276
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