Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.4 Kcal (349 kJ) | ||
| Calories from fat | 13.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 2% | |
|---|---|---|---|
| Cholesterol | 29.94mg | 10% | |
| Sodium | 257.25mg | 11% | |
| Potassium | 219.47mg | 5% | |
| Total Carbs | 1.88g | 1% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 10.27g | 21% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 115.46 Kcal (483 kJ) | ||
| Calories from fat | 19.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 2% | |
|---|---|---|---|
| Cholesterol | 41.44mg | 10% | |
| Sodium | 356.13mg | 11% | |
| Potassium | 303.83mg | 5% | |
| Total Carbs | 2.6g | 1% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.72g | 2% | |
| Protein | 14.21g | 21% | |
| Vitamin C | 1mg | 1% | |
| Iron | 1mg | 4% | |
| Calcium | 29.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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