Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Photo by Beatriz da Costa
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 414 calories
    • Calories 54 calories from fat
    • Fat 46 g
    • Sat Fat 11 g
    • Cholesterol 136 mg
    • Sodium 1,045 mg
    • Protein 48 g
    • Carbohydrate 42 g
    • Sugar 19 g
    • Fiber 4 g


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


  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.