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Pork Tenderloin with Lemon and Fennel

This Pork Tenderloin with Lemon and Fennel recipe contains olive oil, pork tenderloins, fennel bulb, sugar, fennel seeds and more.
6 Servings - 1 hr 5 min -
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Servings:6  | Calories:521 | Total Fat:43g  | Chol:74mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 43g
66 %
Sat Fat 7g
35 %
Total Carb 5g
2 %
Fiber 2g
8 %
Sugars 1g
Cholesterol 74mg
25 %
Sodium 707mg
29 %
Protein 31g
62 %
64% Extra-virgin olive oil
31% Pork tenderloins
2% Fennel bulb
1% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 garlic cloves, mashed to a paste with 1/2 teaspoon salt
1 tablespoon finely grated lemon zest
2 teaspoons fennel seeds, coarsely ground
1/2 teaspoon freshly ground black pepper
2 pork tenderloins (1 1/2 pounds total) trimmed
1 fennel bulb, trimmed and cut into long thin strips
1 garlic clove, minced
1 teaspoon sugar
3/4 cup cool water
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil
2 tablespoons finely grated lemon zest

Directions : View recipe directions on
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