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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more. | 2. Spoon the fennel mixture into a bowl and put aside for now. | 3. Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess. | 4. Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork. | 5. Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil. | 6. Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more. | 7. Sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
fennel bulb	4	cups	sliced	107.88	25.404	4.3152	0.696
onion	3	cups	sliced	192.0	44.832	5.28	0.48
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
flour	1/3	cup	omitted	121.52	8.9376	10.5868	5.782
pork tenderloin	2	lb	trimmed cut	1066.2424	41.4849	163.0724	27.5073
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt	1/2	teaspoon		-	-	-	-
white wine	1	cup		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
herbes de provence	1	tablespoon		-	-	-	-
tomato	3	cans	undrained	186.2069	41.2894	9.7151	1.6192
nicoise olive	1/2	cup	pitted	-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.