Fennel Pollen & Balsamic-Glazed Pork Tenderloin With Braised Fennel Recipe

Name: Fennel Pollen & Balsamic-glazed Pork Tenderloin With Braised Fennel Recipe
Total time: 15 min
Yield: 8
Cuisine: American

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

ingredients serves

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Ingredients For Fennel Pollen & Balsamic-Glazed Pork Tenderloin With Braised Fennel Recipe

1 tablespoon Fennel Seed
6 cup Cold water
0.25 cup Kosher salt
0.25 cup Dark brown sugar
1 pound 2 pork tenderloins, trimmed
0.25 cup Balsamic vinegar
2 tablespoon Honey
2 tablespoon Dijon mustard
2 teaspoon Fennel pollen
2 tablespoon Canola oil
4 Medium fennel bulbs, trimmed, fronds reserved
2 tablespoon Extra Virgin Olive Oil, Divided
0.5 teaspoon Kosher Salt, Divided
0.5 teaspoon Ground pepper, divided

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Nutrition
value

590

calories per serving

30 g Fat28 g Protein69 g Carbs48 g FiberOther

Current Totals

30 g Fat
28 g Protein
69 g Carbs
48 g Fiber

MacroNutrients

Carbs
69 g
Protein
28 g
Fiber
48 g

Fats

Fat
30 g

Vitamins & Minerals

Calcium
1488 mg
Iron
26 mg
Vitamin A
99 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
11 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
482 mg
Manganese
8 mg
Phosphorus
687 mg
Selenium
20 mcg
Zinc
6 mg

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

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