Name: Pork Roast with Fennel, Onion and Orange
Prep time: 10 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 fennel bulbs; 1 yellow onion; 4 oranges; 1 bunch fresh dill; 1 2.25 pound pork rib roast (boneless); coarse sea salt; black pepper

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Let your oven do all the work for you. This one dish meal takes ten minutes prep time or less; then pop in the oven for a delicious, light dinner

Pork Roast with Fennel, Onion and Orange

Easy to prepare and the oven does the work. Pork roast lightly seasoned with natural ingredients is low in calories but full of flavor

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Prep Time: 10 minutes

Cook Time: 1 hour

Resting Time: 5 minutes

Total Time: 1 hour 15 minutes

Course: Main Course

Cuisine: American

Servings:

Calories: 109kcal

Equipment

Casserole dish or large Pyrex dish
Cutting board
Paring knife

Ingredients

2 fennel bulbs
1 yellow onion
4 oranges
1 bunch fresh dill
1 2.25 pound pork rib roast boneless
coarse sea salt
black pepper

US Customary - Metric

Instructions

Preheat oven to 400°
Wash fennel. Remove fronds and trim the end of the bulb. Thinly slice
Peel and thinly slice onion
Wash, dry and chop dill
Peel oranges. Segment 3. Keep the fourth for juicing at the end of the recipe
In the bottom of a casserole dish, place a layer of fennel.
Season fennel with sea salt and a third of the dill
Add a layer of onion and top with sea salt and another third of the dill
Add layer of orange segment and season again with salt and remaining dill
Place the pork roast on top of the layer of oranges. Season with salt and pepper and squeeze the remaining orange over the top of the entire dish.
Season the pork roast with sea salt and pepper. Squeeze the juice of the remaining orange over the dish and bake for 50-60 minutes.
Let rest for five minutes and carve.

Notes

There is no measurement for the salt because this is all "to taste". I used a generous amount in each layer but if you feel more comfortable using less, please do so.