Mustard Fennel Pork Loin with Cumberland Pan Sauce recipes

Mustard Fennel Pork Loin with Cumberland Pan Sauce recipes
15 Ingredients
  • 2 California bay leaves
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon fennel seeds
  • 1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in diameter; preferably organic or sustainably raised)
  • 1/4 cup coarse-grain mustard
  • 2 teaspoons olive oil plus additional for greasing
  • 1/2 cup plus 1 tablespoon water
  • 1/3 cup ruby Port
  • 2/3 cup fresh orange juice
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons red-currant jelly
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter
Nutrition
407
20% daily value
8 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

31% 20

Saturated

22% 4

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

3% 10

Carbs (net)

- 9

Fiber

3% 1

Sugars

- 6

Sugars, added

- 4

Protein

88% 44

Cholesterol

44% 133

Sodium

30% 710

Calcium

3% 35

Magnesium

15% 59

Potassium

23% 805

Iron

8% 2

Zinc

24% 4

Phosphorus

65% 456

Vitamin A

2% 19

Vitamin C

20% 12

Thiamin (B1)

60% 1

Riboflavin (B2)

23% 0

Niacin (B3)

57% 11

Vitamin B6

74% 1

Folate equivalent (total)

2% 8

Folate (food)

- 8

Folic acid

- 0

Vitamin B12

18% 1

Vitamin D

0% 1

Vitamin E

2% 0

Vitamin K

1% 1
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