PORK CHOPS WITH FENNEL AND CARROTS
Cook tonight's dinner with the leftovers already in mind and the next night is a no-brainer. Use leftovers from this light-yet-satisfying meal for Pork Ragu with Pasta or Pork Quesadillas later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers; refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.
Nutrition Facts : Calories 321 g, Fat 22 g, Fiber 4 g, Protein 18 g, SaturatedFat 5 g
ROAST LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
ROASTED CARROT-FENNEL SOUP
Kudos to my sis! This former fast-food junkie has become a lot more conscious of the foods she prepares for her family in recent years. The fact that her husband has had a heart attack (requiring quadruple bypass surgery) and a stroke in the past few years--as well as being diagnosed diabetic--has most likely had something to do with this. In any event, I couldn't be happier that she is trying to eat better and to make sure her family does the same! Knowing that I'm a veggie, she has been sharing any good vegetarian recipes that come her way. This one comes from a neighbor who is quite the creative chef. Simple and delicious, it's the perfect dinner for a cold winter night. Serve with a warm crusty loaf of homemade bread, and you're in business. Thanks, sis : ) !
Provided by Veggie Girl NYC
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F with rack in lowest position.
- Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
- When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.
- Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
- Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
- Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
- (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).
ROASTED POTATOES, CARROTS, AND FENNEL
Make and share this Roasted Potatoes, Carrots, and Fennel recipe from Food.com.
Provided by Parsley
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
- Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.
Nutrition Facts : Calories 318.1, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 233.7, Carbohydrate 54.2, Fiber 9, Sugar 4.5, Protein 6.5
PORK LOIN WITH CARROTS, FENNEL, AND LEMONS
You only need a handful of ingredients to create this delicious roasted-pork meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together carrots, fennel, lemons, and oil. Season with salt and pepper, arrange in a single layer, and roast 25 minutes. Remove sheet from oven and stir; place pork in center of sheet, sprinkle with coriander, and season with salt and pepper. Roast until vegetables are tender and pork is browned and cooked through (an instant-read thermometer inserted into center should read 145 degrees), 30 to 35 minutes.
- Tent pork with foil and let rest 15 minutes. Reserve 3 cups vegetables in an airtight container for Roasted Vegetable Salad with Lentils recipe. Slice pork and serve with lemons and remaining vegetables.
Nutrition Facts : Calories 548 g, Fat 29 g, Fiber 11 g, Protein 50 g, SaturatedFat 10 g
ROASTED FENNEL AND CARROTS
Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
- Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
- Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 319.6 mg, Sugar 4.7 g
ROAST LOIN OF PORK WITH FENNEL
I didn't grow up eating pork, so I was pleased to find out how lean and flavorful it was when I made this roast loin of pork. I cooked it the way I cook lots of meats - roasted with carrots, potatoes, and fennel. It's important to let meat rest after it's cooked; you'll find that all meats become juicier and more tender after 15 to 20 minutes. The rub on this comes from my dear friend Anna Pump and her wonderful _Loaves and Fishes Cookbook._
Provided by Ina Garten
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.
- With a mortar and pestle or in the bowl of a food processor fitted with a steel blade, grind together the garlic, salt, and thyme leaves. Add the mustard and combine. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs into thick wedges, slicing through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper.
- Transfer the vegetables to a large roasting pan and cook for 30 minutes. Add the pork to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes.
- Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and pepper.
ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED CARROTS AND RED ONIONS WITH FENNEL AND MINT
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Provided by Chris Morocco
Categories Bon Appétit Carrot Onion Fennel Side Mint Vegan Vegetarian Vegetable Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
- Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
- Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
- Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
- Do Ahead
- Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.
ROASTED CARROT AND FENNEL PORK
Delicious and super easy! Chop, roast, and serve!
Provided by starsmed
Categories Pork Tenderloin
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Rub pork loin with honey mustard and thyme.
- Combine fennel, carrots, and onion in a 9x13-inch baking dish; season with salt and pepper.
- Roast vegetables in the preheated oven for 45 minutes. Nestle the pork loin in the center of the vegetables and cook until pork is cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Thinly slice the pork loin to serve.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 28.3 g, Cholesterol 37 mg, Fat 7.9 g, Fiber 9.6 g, Protein 16.2 g, SaturatedFat 2.5 g, Sodium 1405.5 mg, Sugar 6.3 g
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- Trim any fat from meat. Place the tenderloin in a large plastic bag set inside a bowl. Stir together the orange juice, water, green onion, sage, mustard, and fennel seed. Pour over meat in bag. Seal bag. Marinate for 30 minutes at room temperature or 4 hours in refrigerator.
- Meanwhile, cut off and discard upper stalks of fennel bulbs, including feathery leaves (reserve leaves for garnish, if desired). Remove any wilted outer layers; cut off a thin slice from base. Wash. Cut fennel lengthwise into quarters. Cook fennel quarters and baby carrots in a covered saucepan in a small amount of boiling water about 10 minutes or until nearly tender. Drain and set aside.
- Remove tenderloin from marinade. Reserve 1 cup marinade. (If necessary, add water to make 1 cup liquid.) Pat meat dry with paper towels. Place tenderloin on a rack in a shallow roasting pan. Roast, uncovered, in a 425 degree F oven for 15 minutes. Add cooked fennel and carrots to roasting pan. Roast 10 to 20 minutes more until an instant read thermometer registers 160 degree F. Cover meat with foil and let stand 5 minutes before carving.
- Meanwhile, for sauce, in a small saucepan stir together reserved marinade and the cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
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