Photo: Sam Loyd
Pork Tenderloin with Fennel and Bell Peppers
11 ingredients
Serves 4.
openrecipes
This rosemary-stuffed tenderloin is roasted on a bed of sweet peppers, fennel and onions for a Mediterranean-style one-dish meal. If you are hesitant about tying the roast, ask your butcher to do it for you. Or, cook the meat in 2 pieces, reducing the time accordingly, and tuck the rosemary in with the vegetables.
Estimated Nutrition (whole recipe, rough)
694
Calories
63g
Protein
32g
Fat
31g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pork tenderloins, 3/4 lb. each, trimmed of all visible fat
- 3 large fresh rosemary sprigs, each 4 to 5 inches long
- 1 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 large fennel bulb, 3/4 to 1 lb.
- 1 Tbs. extra-virgin olive oil
- 1 large orange bell pepper, seeded and cut lengthwise into strips a scant 1/2 inch wide
- 1 large red bell pepper, seeded and cut lengthwise into strips a scant 1/2 inch wide
- 1 yellow onion, cut lengthwise into wedges 3/8 inch wide
- 1/2 cup dry white wine such as Sauvignon Blanc
- 1 cup low-sodium, fat-free chicken broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes