TUSCAN PORK WITH FENNEL AND GRAPES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Combine the grapes, fennel, cubed bread and 1 teaspoon each olive oil, rosemary and salt in a large bowl; toss to coat. Spread on a rimmed baking sheet; roast on the upper oven rack until the grapes start to burst and the bread is golden, about 20 minutes. Set aside.
- Meanwhile, slice the pork crosswise into 4 equal pieces. Turn each piece cut-side up and press with your hand to flatten slightly. Transfer to a large bowl and add 1 teaspoon olive oil and the remaining 1/2 teaspoon rosemary; season with salt and pepper and toss.
- Heat the remaining 1 teaspoon olive oil in a medium ovenproof skillet over high heat. Add the pork and cook until browned, about 3 minutes per side. Add the butter, sage and shallot to the skillet. Cook until the shallot softens, about 1 minute.
- Add the chicken broth to the skillet. Transfer to the bottom oven rack and roast until a thermometer inserted sideways into the pork registers 145 degrees F, about 10 minutes. Serve the pork with the grape-fennel mixture; pour the pan juices over the top.
Nutrition Facts : Calories 470 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 120 milligrams, Sodium 540 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 41 grams
TUSCAN PORK TENDERLOIN
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Provided by BMG
Categories World Cuisine Recipes European French
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.7 g, Cholesterol 84.2 mg, Fat 7.3 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 2.6 g, Sodium 251.5 mg
FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES
Provided by Ian Knauer
Categories Roast Sauté Quick & Easy Dinner Pork Tenderloin Fennel Winter Healthy Candy Thermometer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
- Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
- Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
- Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
TUSCAN PORK ROAST
Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families. -Elinor Stabile, Canmore, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 157mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
ROAST PORK WITH FENNEL & ROSEMARY
Tender meat scented with herbs and spices to serve as part of a light lunch- the gravy is super-simple too
Provided by Mary Cadogan
Categories Lunch, Main course
Time 2h25m
Number Of Ingredients 10
Steps:
- Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
- Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
- Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.
Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 0.4 milligram of sodium
ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Provided by James Martin
Categories Main course
Time 2h40m
Number Of Ingredients 12
Steps:
- Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
- Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
- Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.
Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium
ROAST PORK WITH FENNEL, CHILES, AND OLIVES
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Rub pork all over with salt. Coarsely grind seeds and peppercorns in a spice grinder or with a mortar and pestle; rub all over pork. Bring pork to room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Rub pork with oil to coat generously. Roast until sizzling, about 20 minutes.
- Reduce heat to 375 degrees. Baste pork, and roast until center reaches 145 degrees, about 30 minutes more. Let pork rest 15 minutes before slicing. Meanwhile, toss fennel and chiles with just enough oil to coat; season with salt and pepper. Spread in a single layer on a rimmed baking sheet; roast until tender and lightly browned on bottom, 25 to 30 minutes. Add olives, and roast until hot, about 5 minutes. Toss together; serve with pork.
ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
- Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
- Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
Nutrition Facts : Calories 442 g, Fat 18 g, Fiber 7 g, Protein 49 g
More about "tuscan roast pork with fennel recipes"
TUSCAN ROAST PORK WITH YELLOW POTATOES, FENNEL, AND …
From finecooking.com
3.6/5 (8)Category Main CourseCuisine ItalianCalories 600 per serving
TUSCAN FENNEL PORK ROAST - BARIATRIC EATING
From bariatriceating.com
Estimated Reading Time 1 min
TUSCAN PORK WITH FENNEL RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, ItalianTotal Time 7 hrs 25 minsServings 12Calories 355 per serving
TUSCAN-STYLE PORK ROAST WITH FENNEL AND ONIONS
From mccormick.com
Cuisine ItalianCategory EntreesServings 8
PORK BELLY PORCHETTA RECIPE FOR AN ITALIAN ROAST PORK
From grantourismotravels.com
TUSCAN ROAST PORK WITH YELLOW POTATOES, FENNEL, AND PARSNIPS
From recetasdelmondo.com
TUSCAN ROAST PORK WITH FENNEL RECIPE | FOOD NETWORK KITCHEN ...
From crecipe.com
SLOW ROASTED TUSCAN PORK RECIPE - TESCO REAL FOOD
From realfood.tesco.com
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST) - CHRISTINA'S CUCINA
From christinascucina.com
TUSCAN PORK ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST PORK WITH FENNEL - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
TUSCAN ROAST PORK WITH FENNEL RECIPE - FOOD NEWS
From foodnewsnews.com
TUSCAN ROAST PORK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
DINNERTIME | TUSCAN-STYLE PORK ROAST WITH FENNEL AND ONIONS
From dinnertime.com
TUSCAN ROASTED PORK LOIN WITH ROOT VEGETABLES
From vinceandjoes.com
TUSCAN ROAST PORK WITH FENNEL RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
TUSCAN SLOW ROASTED PORK RECIPE | ABEL & COLE
From abelandcole.co.uk
ROAST PORK LOIN, SICILIAN STYLE - CIAO ITALIA
From ciaoitalia.com
TUSCAN ROAST PORK WITH FENNEL – RECIPES NETWORK
From recipenet.org
TUSCAN-STYLE GARLIC-ROSEMARY ROAST PORK LOIN WITH FENNEL
From cooksillustrated.com
TUSCAN-STYLE PORK ROAST - CIAO CHOW LINDA
From ciaochowlinda.com
TUSCAN ROAST PORK WITH FENNEL RECIPE
From crecipe.com
TUSCAN ROAST PORK WITH APPLES AND POTATOES - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
RECIPE: TUSCAN ROAST PORK - MEAT | THE GUARDIAN
From theguardian.com
ITALIAN OVEN ROASTED FENNEL RECIPE (EASY) - CUCINABYELENA
From cucinabyelena.com
SLOW ROASTED PORK SHOULDER WITH FENNEL, LEMON AND ROSEMARY
From healthyseasonalrecipes.com
TUSCAN ROAST PORK WITH FENNEL - GLUTEN FREE RECIPES
From fooddiez.com
TUSCAN PORK WITH FENNEL | RECIPES SQUARED
From recipessquared.com
ITALIAN PORK CUTLET FLORENTINE - THERESCIPES.INFO
From therecipes.info
TUSCAN ROAST PORK WITH ROAST VEGETABLES - COOKING CIRCLE
From cookingcircle.com
PORK ROAST WITH FENNEL RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TUSCAN ROAST PORK WITH YELLOW POTATOES, FENNEL, AND PARSNIPS
From deliciousrecipesforyoublog.wordpress.com
PORK ROASTED THE WAY THE TUSCAN DO - JOANNE WEIR
From joanneweir.com
TUSCAN PORK CHOPS WITH ROASTED GRAPES AND FENNEL | RECIPE IN …
From pinterest.ca
TUSCAN PORK CHOPS WITH ROASTED GRAPES AND FENNEL
From rosemaryandmaple.com
TUSCAN ROAST PORK | CHICKEN AND LEEK PIE, APPLE PORK, MAIN DISH …
From pinterest.ca
TUSCAN-STYLE ROAST PORK WITH ROSEMARY, SAGE, AND GARLIC
From finecooking.com
EASY PORCHETTA - THE DARING GOURMET
From daringgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love