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Recipe: Garlic Roasted Pork Loin With Fennel and Rosemary edit
Created by: Anonymous
Tags: Fillet, Herb, Meat, Sirloin, Tenderloin
edit Ingredients
2 |
|
1 |
teaspoon salt |
1 |
teaspoon dried thyme, leaves |
2 |
tablespoons fresh rosemary, finely, chopped |
|
|
1 |
|
3 |
tablespoons olive oil |
1 |
red onion, chopped |
½ |
cup prosciutto |
4 |
medium potato, cubed |
2 |
medium carrot, diced |
1 |
medium fennel, bulb, sliced |
6 |
clv garlic, peeled |
|
|
1 |
cup chicken stock |
1 |
cup 35% cream |
2 |
tablespoons fresh pesto |
1 |
cup peas |
1 |
cup parmesan cheese |
edit Preparation
Step 1 |
Pork Loin:Preheat oven to 350 degrees Fahrenheit. |
Step 2 |
|
Step 3 |
Heat olive oil in saute pan on medium heat. Brown the pork on both sides for about 10 minutes. Reserve pan and remove pork to a deep baking dish. |
Step 4 |
In the reserved pan, saute the onion and prosciutto for about 2 minutes on medium heat. Add the potatoes, carrots, fennel and garlic and brown for another 3 minutes. Transfer mixture to the baking dish with the pork. Roast in 350-degree oven for 15 minutes, covered. |
Step 5 |
Sauce:For the sauce, bring the chicken stock, cream, pesto, peas and Parmesan cheese to a simmer. Serve over the pork loin and vegetables. |
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