Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Fennel-Crusted Pork Loin With Roasted Potatoes and Pears
Beatriz da Costa
A fennel-garlic rub gives the pork an aromatic boost balanced out by the roasted vegetables and fruit.

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Serves 4
preparation
15
minutes
cooking
90
minutes

Ingredients

1
tablespoon
fennel seeds
2
cloves garlic, minced
4
tablespoons
olive oil
kosher salt and pepper
2
pounds
boneless pork loin
2
red onions, quartered
1
pound
small white potatoes, quartered
3
firm pears (such as Bartlett), cored and quartered

Directions

  1. Heat oven to 400° F.
  2. 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.
  3. 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.
Sara Quessenberry
September 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 54 %
  • Fat 46 g
  • Sat Fat 11 g
  • Cholesterol 136 mg
  • Sodium 1,045 mg
  • Carbohydrate 42 g
  • Fiber 4 g
  • Sugar 19 g
  • Protein 48 g
What does this mean? See Nutrition 101.

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