4 Genius Ways to Mix Orange and Fennel

4 Genius Ways to Mix Orange and Fennel

The sweetness of orange and fennel make them the perfect complement to savory fall dishes

Some foods, weirdly enough, just taste better together. Try these four orange and fennel recipes to see for yourself.

Orange-Fennel Roast Pork
1 pork tenderloin
1/2 tsp crushed fennel seed
1/2 tsp sea salt
2 Tbsp olive oil
2 oranges (1 sectioned, 1 juiced)
1 cup sliced onion
2 bulbs fennel, sliced
1 Tbsp butter
1/2 cup white wine

Preheat oven to 400°F. Rub pork with fennel seed and salt.

In an ovenproof skillet over medium-high heat, warm olive oil and brown pork. Remove to a plate.

Add orange sections, onion, and fennel bulbs to the skillet and cook for about 5 minutes, stirring until softened.

Place the pork on top and put the skillet in the oven for 15 minutes or until the internal temperature of the pork is 145°F. Remove from oven and transfer pork to a cutting board.

Add butter, wine, and juice of 1 orange to the skillet and cook over medium heat for 2 to 3 minutes, or until slightly thickened.

Cut pork into 8 slices and serve with oranges, vegetables, and pan juices.

Serves 4
Per serving: 320 cal, 13 g fat (4 g sat), 12 g carbs, 320 mg sodium, 31 g protein

Three More Delicious Recipes
1. Barley bowl: Preheat oven to 425°F. Prepare 3/4 cup quick-cooking barley (about 2 cups cooked). On a sprayed baking sheet, place 2 golden beets, peeled and cubed; 3 fennel bulbs, cut into wedges; and 1 red onion, cut into wedges. Toss with 1 Tbsp olive oil and roast for 20 to 25 minutes or until tender. Combine with barley in a serving bowl, let cool, then add the sections from 1 orange. In a small bowl, whisk 1 Tbsp olive oil, 3 Tbsp orange juice, 1/2 tsp cumin, 1/8 tsp salt, and 1/8 tsp pepper. Drizzle over barley. Serves 4.

2. Pan-roasted veggies: In a bowl, whisk 1/4 cup orange juice, 2 Tbsp honey, and 2 Tbsp balsamic vinegar. Set aside. In a nonstick skillet, warm 3 Tbsp olive oil and cook 2 minced garlic cloves over medium heat for 1 minute or until golden. Set aside. Add 1 fennel bulb, cut into wedges, and 8 oz brussels sprouts, halved. Season with 1/4 tsp each salt and pepper. Cook for 2 to 3 minutes or until cut sides are golden brown. Reduce heat to medium-low. Pour juice blend over veggies, cover, and simmer 5 to 6 minutes, or until tender. Serves 2.

3. Glazed salmon: Preheat oven to 400°F. In a bowl, combine 1 fennel bulb, thinly sliced; 1/4 cup chopped cilantro; and sections of 2 oranges. In a separate bowl, whisk 1 Tbsp orange juice, 1 Tbsp olive oil, 1 tsp rice wine vinegar, and 1 tsp honey. Toss with fennel mixture and set aside. In a small bowl, combine 2 Tbsp orange spread, 2 Tbsp orange juice, 1 Tbsp honey, and 1 tsp soy sauce. Microwave for four 15-second intervals. Place 2 skinless salmon fillets on a sprayed baking sheet and bake 15 minutes, or until cooked; brush on orange glaze halfway through. Serve with orange-fennel slaw. Serves 2.

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