Pork Roast with Fennel, Onion and Orange

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
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 5 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 109kcal



  • 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


  • 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.


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.


Calories: 109kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 762mg | Fiber: 7g | Sugar: 13g | Vitamin A: 471IU | Vitamin C: 86mg | Calcium: 116mg | Iron: 1mg
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