- 10
Ingredients
- 2 tablespoons crushed fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 1 (3 1/2-pound) boneless pork loin roast, trimmed
- Cooking spray
- 1 cup dry white wine
Preparation
Step 1
Preheat oven to 350°.
Combine first 4 ingredients. Make 12 (1 1/2-inch) slits along 1 side of roast, and stuff slits with fennel mixture. Place the roast, slit side down, on a shallow roasting pan coated with cooking spray. Rub remaining fennel mixture over the top of the roast.
Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 155° (slightly pink). Transfer roast to a serving platter. Add wine to pan, scraping pan to loosen browned bits. Pour wine mixture into a saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 2/3 cup (about 8 minutes). Remove from heat. Pour accumulated juices from serving platter into wine mixture. Serve wine mixture with pork.
Nutritional Information
Amount per serving
Calories: 250
Calories from fat: 33%
Fat: 9.2g
Saturated fat: 3.1g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 1g
Protein: 34.4g
Carbohydrate: 1.5g
Fiber: 0.5g
Cholesterol: 94mg
Iron: 1.7mg
Sodium: 318mg
Calcium: 47mg