[wpurp-searchable-recipe] – – fennel seeds, sea salt, freshly ground black pepper, dried thyme, ground nutmeg, lean pork tenderloin, ghee (or use olive oil), red wine, Preheat oven to 400 degrees. ; In a small bowl, combine fennel seeds, salt, pepper, thyme, and nutmeg; rub the mixture into all sides of the tenderloin. ; Melt the ghee (or spread the olive oil) on the bottom of a baking dish; add pork tenderloin then pour the wine over the top; bake for 30 minutes or until cooked through.; Allow tenderloin to rest for about 10 minutes then place it on a cutting board. ; Pour red wine mixture from the baking dish into a saucepan; add a little more ghee and serve as sauce with sliced pork.; – <strong>SERVING SUGGESTION:</strong> Baked sweet potatoes and steamed green beans.
<strong>NUTRITION:</strong> per serving: 279 Calories; 13g Fat; 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 128mg Cholesterol; 568mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Fat. Points: 7 – Dinner – Paleo[/wpurp-searchable-recipe]
Fennelicious Pork Tenderloin