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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork Stuffed with Fennel

Source: dLife

Pork with a sweet and spicy herb rub.

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 29.0 Fat, 0.6 Vegetables, 10.4 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

Preheat oven to 375 degrees F.
Wash and dry fennel. Slice off rough ends and save feathery tops.
Roughly slice 1/2 cup greens, reserving some for garnish. Slice fennel heads into 1/16 inch thick portions.
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.
Add in 1/2 cup fennel greens and chilies. Remove from heat.
Dab pork with a moist towel.
Make a pouch, with a knife, about 3 inches deep, on the surface of the roast, along the backbone.
Place the fennel mixture in the pouch, making sure it is tightly packed.
Using cotton rope, secure the roast crosswise across each rib.
Lay pork, rib side down on a rack in an 11 by 17 inch pan.
Cook in oven 2 1/4 hours or until a thermometer reads 150 to 155 degrees F.
Move roast to a serving platter and cut off rope.
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.
Scatter fennel greens on top and season with salt and pepper.