Roasted Pork, Fennel, and Onion
Source of Recipe
Marla
Recipe Introduction
Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.
List of Ingredients
Low Carb Roasted Pork, Fennel, and Onion
2 Tbs butter
1 cup fresh sage
1 1/2 Tbs whole black peppercorns
2 tsp cumin seeds
3 lbs fat-trimmed loin roast, rolled and tied with bone
4 red onions, halved
3 bulbs fennel, untrimmed
2 Tbs olive oil
1 1/2 cups orange juice
1/2 cup chicken stock
1 Tbs balsamic vinegar
salt to taste
Recipe
1 Melt butter in frying pan, vegetables on rack beneath pork. Bake
until fennel slices are browned lightly on the bottom, about 35 minutes, then turn slices. Continue to cook with onions until both vegetables are browned on the bottom, about 20 minutes longer. If drippings in the pan get dark enough to scorch, pour a couple tablespoons of water onto them and tilt pan to distribute moisture. Bake pork until thermometer inserted in the center reaches 145 degrees F, about 45 minutes.
7 Transfer meat to large platter and keep warm; let stand at least 10 minutes. Add 2 tablespoons water to vegetables and tilt pan to distribute moisture; leave in pan and keep warm.
8 Remove rack and discard fat, then add reserved butter, remaining 3/4 cup orange juice, broth, and vinegar to roast pan. Boil on high heat, stirring to release browned drippings, until reduced to about 1/2 cup, about 10 minutes. Drain juices from pork into pan.
9 Arrange onions and fennel with pork. If desired, add some of the feathery greens from fennel tops. Sprinkle with the fried sage leaves. Slice roast and serve with vegetables and sauce. Add salt to taste.
Servings: 8
Calories 474.00
Total Fat 28.00g 43%
Cholesterol 115.00mg 38%
Sodium 227.00mg 9%
Carbohydrates 18.00g 6%
Dietary Fiber 4.00g 16%
Protein 36.00g 72%
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