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Pork Tenderloin with Fennel and Bell Peppers

See full recipe on: Williams-Sonoma



Ingredients

2 pork tenderloins, 3/4 lb. each, trimmed of all visible fat
3 large fresh rosemary sprigs, each 4 to 5 inches long
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 large fennel bulb, 3/4 to 1 lb.
1 tbs. extra-virgin olive oil
1 large orange bell pepper, seeded and cut lengthwise into strips a scant 1/2 inch wide
1 large red bell pepper, seeded and cut lengthwise into strips a scant 1/2 inch wide
1 yellow onion, cut lengthwise into wedges 3/8 inch wide
1/2 cup dry white wine such as sauvignon blanc
1 cup low-sodium, fat-free chicken broth

Nutrition 4 servings

Per Serving % Daily Value
Calories 348
Fat 10g 16%
Carbs 17g 5%
Protein 39g 78%
Fiber 5g 22%
Cholesterol 112mg 37%
Sodium 1,104mg 46%
     
Fat
Carbs
Protein

Preparation






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