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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450 degrees F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of he rosemary. Chop the mix until it forms a paste. Scoop it up into a small bowl and add the oil. | 2. Season the pork with salt and pepper and rub it all over with the paste. (If you like, you can let it marinate up to 4 hours in the fridge before cooking.) Then place the pork in a roasting pan and bake until a thermometer inserted into the middle reads 160 degrees F, 25 to 30 minutes. Take the meat out and let it rest 10 minutes. | 3. In a saucepan, heat the beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice the pork and serve with the beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
orange zest	2		grated	-	-	-	-
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
rosemary	1 1/2	1/2	chopped	1.3755	0.2173	0.0348	0.0615
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt				-	-	-	-
pepper			cracked	-	-	-	-
pork loin	1	pounds	attached	784.3218	0.0	95.0762	44.8705
cannellini bean	2	cans	drained called	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132

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