Pork Rib Roast With Apples Fennel And Potatoes Recipes

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ROAST PORK LOIN WITH FENNEL & APPLES



Roast Pork Loin with Fennel & Apples image

This garlic-herb rubbed pork loin is roasted on a bed of sliced fennel, onions and apples giving this dish a subtle licorice flavor and a bit of sweetness. This recipe will show you just how versatile pork can be!

Provided by Melissa Belanger

Categories     Main Course

Time 2h

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon chopped fresh sage
4 garlic cloves, minced
2 teaspoons lemon zest
1 teaspoon coarse salt
1/2 teaspoon black pepper
4 pound pork loin
1 apple, cored and sliced
2 fennel bulbs, thinly sliced
1 large sweet onion, sliced
2 - 3 tablespoons lemon juice
Salt & pepper

Steps:

  • Preheat oven to 350˚F.
  • In a small bowl, mix together olive oil, sage, garlic, lemon zest, salt & pepper to form a paste.
  • Rub paste onto pork loin to evenly coat.
  • Place fennel, onion, apple and lemon juice a large baking dish or dutch oven. Stir to combine. Season liberally with salt & pepper.
  • Place pork loin on top of mixture and bake for 1 hour 30 minutes - 1 hour 45 minutes or until pork has reached an internal temperature of 145˚F.

Nutrition Facts : Calories 291 calories, Sugar 4.3 g, Sodium 719.2 mg, Fat 6.8 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 7.2 g, Fiber 1.6 g, Protein 48.1 g, Cholesterol 147.3 mg

ROASTED APPLES AND FENNEL



Roasted Apples and Fennel image

A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

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