Marinated Pork with Caramelized Fennel - 7g Carbs, 3g Fiber
From: Country Woman June/July 2010, p35
This recipe is: Contest Winning
Fresh-flavored marinade works magic on this pork, making it tender and
juicy. I often complete the meal with cauliflower or brussels sprouts,
roasted so they're naturally sweet.—Gilda Lester, Millsboro, Delaware
Prep: 20 min
Bake: 30 min
Servings: 6
1/4 cup olive oil
1 Tbsp reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp grated lemon peel
1 tsp ground cumin
1 tsp fennel seed, crushed
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground allspice
2 pork tenderloins (3/4 lb each)
FENNEL:
2 medium fennel bulbs, halved and cut into 1/2-inch slices
4 1/2 tsp PLUS 1 Tbsp olive oil, divided
1/4 tsp salt
1/4 tsp pepper
Fennel fronds, optional
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 degrees F
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 degrees F.
Let stand for 5 minutes before slicing. Serve with roasted fennel.
Garnish with fennel fronds if desired.
Servings: 6
Serving Size: 3 ounces cooked pork with 2/3 cup fennel
Nutrition per Serving:
292 Calories, 19g Fat, 3g Saturated Fat, 63mg Cholesterol, 535mg Sodium,
7g Carbs, 3g Fiber, 24g Protein
