12 Ingredients
  • 4 teaspoons olive oil, divided
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon kosher salt, divided
  • 5 large shallots, halved
  • 3 heads Belgian endive, quartered lengthwise (about 1 pound)
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 (1-pound) pork tenderloin
Nutrition
267
13% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

13% 9

Saturated

10% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

8% 23

Carbs (net)

- 16

Fiber

28% 7

Sugars

- 8

Sugars, added

- 0

Protein

52% 26

Cholesterol

23% 70

Sodium

23% 542

Calcium

7% 75

Magnesium

16% 64

Potassium

29% 1018

Iron

15% 3

Zinc

18% 3

Phosphorus

51% 356

Vitamin A

0% 2

Vitamin C

21% 13

Thiamin (B1)

80% 1

Riboflavin (B2)

25% 0

Niacin (B3)

38% 8

Vitamin B6

62% 1

Folate equivalent (total)

19% 77

Folate (food)

- 77

Folic acid

- 0

Vitamin B12

9% 1

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

5% 4
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