Rosemary Pork Roast With Fennel And Green Olives

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10 Ingredients

3 tablespoons chopped fresh rosemary leaves
2 tablespoons minced garlic
1 boned pork loin roast (about 3 lbs.), strings removed, rinsed, and dried
Kosher salt
Pepper
1/3 pound thinly sliced prosciutto
2 tablespoons olive oil
3 pounds fresh fennel, bulbs stemmed, cored, and cut into wedges, plus 1/2 cup chopped fronds
2 cups dry white wine
1 cup pitted green olives, halved

Preparation Instructions on My Recipes

Nutrition

304

15% daily value

servings

dairy-free, gluten-free

Fat 

25%

16
                 
Saturated

24%

5
                 
Trans

-

0
                 
Monounsaturated

-

8
                 
Polyunsaturated

-

2
                 
Carbs 

4%

11
                 
Carbs (net)

-

7
                 
Fiber

17%

4
                 
Sugars

-

5
                 
Sugars, added

-

0
                 
Protein

45%

23
                 
Cholesterol

22%

65
                 
Sodium

28%

679
                 
Calcium

9%

89
                 
Magnesium

11%

48
                 
Potassium

19%

900
                 
Iron

11%

2
                 
Zinc

20%

2
                 
Phosphorus

40%

282
                 
Vitamin A

7%

59
                 
Vitamin C

16%

15
                 
Thiamin (B1)

74%

1
                 
Riboflavin (B2)

23%

0
                 
Niacin (B3)

33%

5
                 
Vitamin B6

44%

1
                 
Folate equivalent (total)

8%

33
                 
Folate (food)

-

33
                 
Folic acid

-

0
                 
Vitamin B12

24%

1
                 
Vitamin D

4%

1
                 
Vitamin E

11%

2
                 
Vitamin K

62%

74

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