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Roast Pork with Fennel, Chiles, and Olives
MARTHA STEWART9Ingredients
105Minutes
530Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. boneless pork loin (tied)
- 2 tsp. coarse salt (plus more for vegetables)
- 2 tsp. fennel seeds (whole)
- 2 tsp. coriander seeds (whole)
- 1 tsp. black peppercorns (plus freshly ground pepper)
- extra-virgin olive oil
- 2 fennel bulbs (large, halved through core and cut into 1/2-inch wedges)
- 8 chiles (fresh medium-hot, such as Italian cherry peppers, halved or whole)
- 1 cup olives (mixed, with pits)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium1360mg57% |
| Potassium1270mg36% |
| Protein54g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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