| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Tuscan |
|
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Minced garlic |
| 1/4 |
ts |
Fennel seeds; crushed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
|
Pork tenderloin; (10 to 12 oz.) |
| 1 |
ts |
Olive oil |
|
|
Lemon slices; for garnish |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com
Heat oven to 475°F. Mash garlic, fennel seeds, salt and pepper to a paste;
rub over tenderloin. Place in roasting pan; drizzle with oil. Roast 25
minutes, until meat thermometer inserted in center reaches 155°F. Slice
thin diagonally. Garnish with lemon slices.
You'll love the subtle sweet flavor of this fennel-roasted pork.
Prep time: 5 minutes Cooking time: 25 minutes Degree of difficulty: Easy
Low-calorie
Makes 2 servings.
PER SERVING Calories 235 Total Fat 8 g Cholesterol 115 mg Sodium 354 mg
Carbohydrates 2 g Protein 36 g
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Apr
25, 1998
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