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Pork Stuffed with Fennel
Source: dLife

Pork with a sweet and spicy herb rub.

Rating:
Prep Time: 40 minutes
Cook Time: 135 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 597.6
Total Carbs 3.8 g
Dietary Fiber 1.5 g
Sugars 0.1 g
Total Fat 29.0 g
Saturated Fat 9.7 g
Unsaturated Fat 2.7 g
Potassium 1134.8 mg
Protein 75.3 g
Sodium 262.6 mg
Dietary Exchanges
, 1 Vegetables , 10 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat oven to 375 degrees F.
  2. Wash and dry fennel. Slice off rough ends and save feathery tops.
  3. Roughly slice 1/2 cup greens, reserving some for garnish. Slice fennel heads into 1/16 inch thick portions.
  4. Heat a 12 inch sauté pan over high heat and add in fennel heads, garlic, oil, and 1/4 cup water. Cook for 6 minutes, stirring frequently until liquid is absorbed and the fennel is golden.
  5. Add in 1/2 cup fennel greens and chilies. Remove from heat.
  6. Dab pork with a moist towel.
  7. Make a pouch, with a knife, about 3 inches deep, on the surface of the roast, along the backbone.
  8. Place the fennel mixture in the pouch, making sure it is tightly packed.
  9. Using cotton rope, secure the roast crosswise across each rib.
  10. Lay pork, rib side down on a rack in an 11 by 17 inch pan.
  11. Cook in oven 2 1/4 hours or until a thermometer reads 150 to 155 degrees F.
  12. Move roast to a serving platter and cut off rope.
  13. Discard any fat drippings in the bottom of the pan and pour 2 to 3 tablespoons or water mixed with browned bits scraped from bottom of the pan, over pork.
  14. Scatter fennel greens on top and season with salt and pepper.

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