Fennel-Crusted Pork Loin With Roasted Potatoes and Pears
Servings 4 servings
- 1 tablespoon fennel seeds
- 2 cloves garlic minced
- 4 tablespoons olive oil
- 2 pounds boneless pork loin
- 2 red onion quartered
- 1 pound small white potatoes quartered
- 3 firm pears cored and quartered, such as Bartlett
- kosher salt
- black pepper
- Heat oven to 400° F.
- Using the bottom of a heavy pan, crush the fennel seeds. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.
- In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted fruit and vegetables.
Calories: 616kcal | Carbohydrates: 38g | Protein: 49g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 101mg | Sodium: 1126mg | Potassium: 313mg | Fiber: 8g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 25.6mg | Calcium: 100mg | Iron: 4.7mg