Italian Roast Pork Loin with Amalfi Lemon & Fennel
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stuffed pork loin roasted with Amalfi lemon, fennel, garlic, and white wine until juicy and tender. Italian-inspired and elegant, it pairs beautifully with roasted potatoes or other Italian sides.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 kg pork loin ((weight is after fat removed, see note 1))
- 1 pinch chilli flakes ((red pepper flakes))
- ½ Amalfi lemon peel (or other unwaxed lemon)
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon fennel seeds
- 2 garlic cloves (finely grated or minced)
- 1 large onion or 2 small
- 1 tablespoon Italian white wine ((e.g Vermentino, Pinot Grigio, Pecorino))
- Olive oil
- Sea salt flakes and black pepper
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 10m
- Sodium
- 217mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 698mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.