Roast Pork With Fennel, Chiles, And Olives Recipe

Name: Roast Pork With Fennel, Chiles, And Olives Recipe
Total time: 105 min
Yield: 6
Cuisine: Italian

Recipe By Martha Stewart

Boneless pork loin is crusted with a fennel, coriander, and black peppercorn rub. Fennel wedges, italian cherry peppers, and olives are given a quick turn in the oven, then served alongside the juicy meat.

4.5

26 Rating -

Rate

Non Vegdiet

1hr 45minstotal

1hr 45m.total

Roast Pork With Fennel, Chiles, And Olives

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Ingredients for Roast Pork With Fennel, Chiles, And Olives Recipe

1/2 pound Boneless pork loin, tied
0.33 teaspoon Coarse salt, plus more for vegetables
0.33 teaspoon Whole fennel seeds
0.33 teaspoon Whole coriander seeds
0.17 teaspoon Black peppercorns, plus freshly ground pepper
As required Extra virgin olive oil
0.08 inch 2 large fennel bulbs, halved through core and cut into wedges
1.33 Fresh medium hot chiles, such as italian cherry peppers, halved or whole

Nutrition
value

281

calories per serving

5 g Fat48 g Protein2 g Carbs1 g FiberOther

Current Totals

Fat
5g
Protein
48g
Carbs
2g
Fiber
1g

MacroNutrients

Carbs
2g
Protein
48g
Fiber
1g

Fats

Fat
5g

Vitamins & Minerals

Calcium
50mg
Iron
7mg
Vitamin A
71mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
9mg
Vitamin B6
< 1mg
Vitamin B9
21mcg
Vitamin B12
9mcg
Vitamin C
5mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
62mg
Manganese
< 1mg
Phosphorus
501mg
Selenium
80mcg
Zinc
7mg

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 Martha Stewart