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This recipe is very easy

Pork loin and fennel and lemon puree

45 minutes Cook time 20 minutes Prep time 2 to 4 servings



In The Oven

  1. Place oven rack in middle position and preheat oven to 200 °C (400 °F).
  2. In a large skillet over medium-high heat, heat 30 mL (2 tbsp.) of the oil and brown pork loin on all sides for about 4 minutes. Season with salt and pepper, then place pork loin in a serving dish. Cover with garlic, lemon slices and fennel fronds.
  3. Bake for 40–45 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F) for medium rare. Remove pork loin from oven and cover with aluminum foil. Let stand for 15 minutes.
  4. Meanwhile, heat 30 mL (2 tbsp.) oil in the same skillet over medium heat. Sauté fennel and onion for about 3 minutes. Season with salt and pepper. Deglaze with wine and lemon juice. Reduce by half and add stock. Simmer until fennel is tender. Pour into a bowl.
  5. Using an immersion blender, blend vegetables, remaining oil and lemon zest. Season to taste.
  6. Slice meat and serve with fennel.

Valeur nutritive (par portion)

  • 451 calories
  • 33 g of protein
  • 29 g of fat
  • 11 g of carbohydrates
  • 4 g of fibre
  • 4 g of sugar
  • 416 mg of sodium
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