Greek-Style Pork Loin with Fennel, Lemon and Herbs
0
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
Perfect for fall dinners or casual holiday celebrations. The pork is moist and well-seasoned and the roasted fennel is tender and sweet.
Ingredients
Garlic
2 clove(s), large, smashed to a pulp or put through a garlic press
Peppermint leaves
2 tsp(s), fresh minced
Fresh oregano
2 tsp(s), minced
Rosemary
2 tsp(s), fresh, minced
Lemon zest
2 tsp(s), finely grated
Table salt
1 tsp(s)
Black pepper
½ pinch(es), freshly ground
Uncooked lean trimmed boneless pork chop
2 pound(s), center-cut (use one 2 lb piece)
Uncooked fennel bulb
4 medium, fronds trimmed and discarded, bulbs halved
Cooking spray
2 spray(s)
Instructions
1
Position rack in center of oven. Preheat oven to 350°F.
2
In a small bowl, mix garlic, mint, oregano, rosemary, lemon zest, salt and pepper; rub all over pork.
3
Set pork in a roasting pan and place fennel around it; lightly coat fennel with cooking spray.
4
Roast, tossing occasionally, until fennel is browned and softened and an instant-read meat thermometer inserted into center of the thickest part of pork registers 165°F, about 1 hour and 15 minutes. Remove pan from oven and let stand on a wire rack for 5 minutes. Transfer pork to a carving board and slice into 16 thin pieces. Yields 2 slices pork and half a fennel bulb per serving.
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