Fennel Pollen & Balsamic-Glazed Pork Tenderloin With Braised Fennel Recipe
Recipe By EatingWell
Fragrant fennel does quadruple duty in this recipe--fennel seed flavors the brine, there's fennel pollen in the glaze, the pork roasts on a bed of fresh fennel and the fronds garnish the dish. Serve with roasted new potatoes, a green salad and a glass of pinot noir.
4.2
23 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Fennel Pollen & Balsamic-Glazed Pork Tenderloin With Braised Fennel Recipe
- 0.13 tablespoon Fennel Seed
- 3/4 cup Cold water
- 0.03 cup Kosher salt
- 0.03 cup Dark brown sugar
- 0.13 pound 2 pork tenderloins, trimmed
- 0.03 cup Balsamic vinegar
- 1/4 tablespoon Honey
- 1/4 tablespoon Dijon mustard
- 1/4 teaspoon Fennel pollen
- 1/4 tablespoon Canola oil
- 1/2 Medium fennel bulbs, trimmed, fronds reserved
- 1/4 tablespoon Extra Virgin Olive Oil, Divided
- 0.06 teaspoon Kosher Salt, Divided
- 0.06 teaspoon Ground pepper, divided
Nutrition
value
value
590
calories per serving
30 g Fat28 g Protein69 g Carbs48 g FiberOther
Current Totals
- Fat30g
- Protein28g
- Carbs69g
- Fiber48g
MacroNutrients
- Carbs69g
- Protein28g
- Fiber48g
Fats
- Fat30g
Vitamins & Minerals
- Calcium1488mg
- Iron26mg
- Vitamin A99mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B911mcg
- Vitamin B12< 1mcg
- Vitamin C28mg
- Vitamin E2mg
- Copper2mcg
- Magnesium482mg
- Manganese8mg
- Phosphorus687mg
- Selenium20mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell