Rosemary Pork Roast With Fennel And Green Olives

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
12 servings
Fat
25% 16Saturated
24% 5Trans
- 0Monounsaturated
- 8Polyunsaturated
- 2Carbs
4% 11Carbs (net)
- 7Fiber
17% 4Sugars
- 5Sugars, added
- 0Protein
45% 23Cholesterol
22% 65Sodium
28% 679Calcium
9% 89Magnesium
11% 48Potassium
19% 900Iron
11% 2Zinc
20% 2Phosphorus
40% 282Vitamin A
7% 59Vitamin C
16% 15Thiamin (B1)
74% 1Riboflavin (B2)
23% 0Niacin (B3)
33% 5Vitamin B6
44% 1Folate equivalent (total)
8% 33Folate (food)
- 33Folic acid
- 0Vitamin B12
24% 1Vitamin D
4% 1Vitamin E
11% 2Vitamin K
62% 74
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