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Lorenza

Lorenza Ávila
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Recipe of Pork Tenderloin with Fennel and Garlic
Recipe

Pork Tenderloin with Fennel and Garlic

1 h 30 min
Easy
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This rich pork loin is marinated with a paste of fennel seeds, garlic, lemon and mustard. It is very rich and very easy to make.
Learn more about Lorenza Ávila

Ingredients

8 servings
  • 1 kilo of pork 2.5 kilos
  • 6 cloves of garlic
  • leaves of rosemary chopped fresh
  • 2 spoonfuls of lemon zest
  • 2 spoonfuls of fennel seed
  • 2 spoonfuls of olive oil
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of coarse salt
  • 1 tablespoon of black pepper freshly ground

    Preparation

    Pre-heat the oven to 200 degrees Celsius.
    Place the pork loin with the side with the fat facing up in a roasting refractory.
    In a food processor, process the garlic, rosemary, lemon zest and fennel. Add the olive oil, mustard, salt and pepper and process to a paste.
    Place the pasta on the pork and spread well with the hands.
    Roast the pork for 1 hour or until its internal temperature reaches 70 degrees centigrade. Remove from the oven and place on a cutting board, cover with aluminum foil and allow it to rest for 20 minutes.
    Remove the foil and cut the spine. Serve

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    234
    kcal
    12%
    Carbohydrates
    4.1
    g
    1.4%
    Proteins
    36.1
    g
    72%
    Lipids
    7.5
    g
    12%
    Fiber
    2.3
    g
    4.7%
    Sugar
    0.2
    g
    0.2%
    Cholesterol
    95.0
    mg
    32%
    Esha
    Rate this tip
    Ratings (2)
    Blanca Salido Macias
    13/11/2013 11:58:58
    muy facil de hacer me gusta para cena de año nuevo
    Tey Maria Ester Gonzalez
    04/11/2013 16:19:57
    Maravillosa! Es un paltillo que se puede comer con ensalada verde como guarnición y el sabor es delicioso, además muy sencillo de preparar. Muchas gracias.

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