Roast Pork with Fennel, Chiles, and Olives

MARTHA STEWART
9Ingredients
105Minutes
530Calories

Ingredients

US|METRIC
  • 3 pounds boneless pork loin (tied)
  • 2 teaspoons coarse salt (plus more for vegetables)
  • 2 teaspoons fennel seeds (whole)
  • 2 teaspoons coriander seeds (whole)
  • 1 teaspoon 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

    530Calories
    Sodium57% DV1360mg
    Fat43% DV28g
    Protein106% DV54g
    Carbs4% DV11g
    Fiber16% DV4g
    Calories530Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol160mg53%
    Sodium1360mg57%
    Potassium1270mg36%
    Protein54g106%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber4g16%
    Sugars0g0%
    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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