What is Pork Loin with Fennel and Red Onions made of?

The main ingredients are Balsamic Vinegar, Black Pepper, Boneless Loin Pork Roast, Butter, Chicken Stock. The full list of 13 is above.

How long does it take to make Pork Loin with Fennel and Red Onions?

About 1 hr 50 mins in total: 30 mins to prepare and 1 hr 20 mins to cook.

How many calories are in one serving?

One serving provides about 465.66 kcal. The full nutrition breakdown is above.

Is Pork Loin with Fennel and Red Onions easy to make?

This recipe is rated medium, with 13 ingredients and 24 steps.

Is Pork Loin with Fennel and Red Onions healthy?

Pork Loin with Fennel and Red Onions has an easyChef Pro health score of 52/100. Per serving, it provides 465.66 calories and 50.7 g of protein, or 101% of the Daily Value. It is a good source of iron, potassium and vitamin C. Worth noting per serving: sodium at 136.24 mg (6% of the Daily Value) and saturated fat at 7.75 g (39% of the Daily Value). It contains Citrus, Milk, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.

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Pork Loin with Fennel and Red Onions

Name: Pork Loin with Fennel and Red Onions
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 tbsp Balsamic Vinegar; 1.5 tbsp Black Pepper; 1 whole Boneless Loin Pork Roast; 2 tbsp Butter; 0.5 cup Chicken Stock; 1 cup Dried Sage; 3 whole Fennel Seed; 2 tsp Ground Cumin; 2 tbsp Olive Oil; 1.5 cups Orange Juice; 4 whole Red Onion; 1 to taste Salt; 2 tsp Whole Cumin Seed

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Ayurvedic 🧘Carnivore 🥩Halal 🕌Anabolic Diet Keto 🥩

Roasted pork loin is richly seasoned with fresh sage, black pepper, and cumin, then paired with fennel and red onions in a bright orange-juice, chicken-stock, and balsamic accompaniment. Butter and olive oil lend richness while the vegetables bring gently sweet, aromatic flavor, making this a hearty centerpiece for a large feast or festive gathering.

Prep30 mins
Cook1 hr 20 mins
Serves10
DifficultyMedium

easyChef Pro health score

Calculated from USDA-referenced nutrient data for the ingredients in Pork Loin with Fennel and Red Onions, not estimated by an AI model. The same recipe returns the same score every time.

52 Health Score

Glycemic ImpactFair: 56 / 100; Carb quality, not quantity. Higher is better.
Nutritional DensityPoor: 16 / 100; Nutrients per calorie. Higher is better.
Energy DensityGood: 90 / 100; Calories by weight. Higher means more food for fewer calories.
NOVA Unprocessed or minimally processed: 1 / 4; Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.

How it scores for each health goal

The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.

49
Heart Health: 74
Metabolic: 30
Digestive: 27
Inflammatory: 60
Performance: 51
General Wellness

1

Preheat oven to 400 degrees F (200 degrees C).
2

Melt butter in a skillet over medium-high heat. Add sage. Cook and stir until the leaves are slightly crisp, about 1 minute. Remove the leaves with a slotted spoon and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
3

Mix the pepper and cumin in a small bowl. Rinse the roast and pat dry; rub evenly with the pepper and cumin. Tuck the remaining sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
4

Spread olive oil in the bottom of a medium baking dish. Thickly slice the fennel and place it in the dish. Toss to coat with the olive oil, and drizzle with orange juice. Place the onions in the dish, cut side down.
5

Place the roast on the center rack in the preheated oven. Place the fennel and onions on the lower rack. Bake the pork and vegetables for 1 hour, or until the pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and the vegetables are tender. Turn the fennel once during baking. Reserving the drippings, transfer the meat to a platter and keep warm; let stand for at least 10 minutes. Keep the vegetables warm in the baking dish.
6

Place the roasting pan with the reserved drippings over high heat on the stovetop, and stir in the reserved butter from Step 1, the remaining orange juice, stock, and vinegar. Bring to a boil, stirring to scrape up any browned bits from the pan. Cook, stirring often, for 10 minutes, or until reduced by about 1/2.
7

Arrange the onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.
8

Rinse the roast and pat it dry; rub it evenly with the pepper and cumin.
9

Tuck the remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast.
10

Set the pork, herb side up, on a rack in a roasting pan.
11

Spread olive oil over the bottom of a medium baking dish.
12

Thickly slice the fennel and place it in the dish.
13

Toss to coat with the olive oil and drizzle with 3/4 cup orange juice.
14

Place the onions in the dish cut side down.
15

Place the roast on the center rack in the preheated oven and place the fennel and onions on the lower rack.
16

Bake the pork and vegetables for 1 hour, or until the pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and the vegetables are tender.
17

Turn the fennel once during the baking time.
18

Reserving the drippings, transfer the meat to a platter and keep warm; let it stand at least 10 minutes.
19

Keep the vegetables warm in the baking dish.
20

Set the roasting pan with reserved drippings over high heat on the stovetop and add the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar.
21

Bring to a boil and stir to scrape up any browned bits from the pan.
22

Cook, stirring often, for 10 minutes, or until reduced by about half.
23

Arrange the onions and fennel around the pork.
24

Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

About This Recipe

Pork Loin with Fennel and Red Onions is made with 13 ingredients and serves 10. It takes about 1 hr 50 mins and is rated medium. Key ingredients include Balsamic Vinegar, Black Pepper, Boneless Loin Pork Roast, and Butter. Each serving provides about 465.66 kcal, and is a good source of protein.

Recipe Questions

What is Pork Loin with Fennel and Red Onions made of?: The main ingredients are Balsamic Vinegar, Black Pepper, Boneless Loin Pork Roast, Butter, Chicken Stock. The full list of 13 is above.
How long does it take to make Pork Loin with Fennel and Red Onions?: About 1 hr 50 mins in total: 30 mins to prepare and 1 hr 20 mins to cook.
How many calories are in one serving?: One serving provides about 465.66 kcal. The full nutrition breakdown is above.
Is Pork Loin with Fennel and Red Onions easy to make?: This recipe is rated medium, with 13 ingredients and 24 steps.
Is Pork Loin with Fennel and Red Onions healthy?: Pork Loin with Fennel and Red Onions has an easyChef Pro health score of 52/100. Per serving, it provides 465.66 calories and 50.7 g of protein, or 101% of the Daily Value. It is a good source of iron, potassium and vitamin C. Worth noting per serving: sodium at 136.24 mg (6% of the Daily Value) and saturated fat at 7.75 g (39% of the Daily Value). It contains Citrus, Milk, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.

How easyChef Pro scores recipes and products

easyChef Pro analyzes up to 41 nutrients using data sourced from USDA and other verified food databases. Its scoring method uses the nutrients relevant to nutrition quality, calorie density, processing level, and your selected health goal. Recipes and food products get a health score from 0 to 100, calculated using consistent rules instead of being estimated by AI. The same nutrition data, serving size and health goal will produce the same result.

The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.

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