Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

When working with fennel, first remove top, then cut the bulb in half lengthwise through the core and slice into wedges. If you have extra fronds after mixing the glaze, use them as a pretty garnish.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
15 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a 15×10×1-inch baking pan or small roasting pan with foil. Place pork in pan; season with salt and black pepper on all sides. For glaze: In a small bowl whisk together vinegar, honey, mustard, and garlic. While whisking, slowly stream in olive oil. Chop reserved fennel fronds (up to 1/2 cup); stir into glaze.

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  • Pour glaze over pork. Add fennel wedges to pan; toss in glaze that collects in the pan until wedges are coated. Roast 30 to 35 minutes or until pork is done (145°F). Cover with foil. Let rest 5 minutes before slicing. Top with microgreens or fresh herbs.

Nutrition Facts

356 calories; fat 8g; cholesterol 111mg; saturated fat 2g; carbohydrates 33g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 28g; protein 37g; vitamin a 1127.7IU; vitamin c 15.1mg; thiamin 1.7mg; riboflavin 0.6mg; niacin equivalents 12.2mg; vitamin b6 1.4mg; folate 32.3mcg; vitamin b12 0.9mcg; sodium 310mg; potassium 1206mg; calcium 75mg; iron 2.8mg.
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