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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

1h 30 mins
Low
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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 portions
  • 1 kilo pork meat, 2.5 kilos
  • 6 cloves garlic
  • leaves rosemary, chopped fresh
  • 2 tablespoons lemon zest
  • 2 tablespoons fennel seed
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sea salt
  • 1 tablespoon 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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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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