Fennel Rosemary Crusted Pork

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
787
FAT
203%
CHOL
83%
SOD
113%
Uploaded by: Parade Magazine Magazine

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Ingredients for 6 servings

¼ cup fennel seeds

¼ cup fresh rosemary leaves

1 tsp sea salt

¾ tsp freshly ground pepper

2½ lb pork tenderloin

6 Tbsp butter, divided

3 large or 4 medium green apples, peeled, cored and cut into ½-cubes

¼ cup Bella Sera Chianti

¼ cup balsamic vinegar

2 Tbsp honey

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