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Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Fennel-Crusted Pork Loin With Roasted Potatoes and Pears
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2007

Nutritional Information

  • Per Serving
  • Calories 414Calories From Fat 54%
  • Fat 46g
  • Sat Fat 11g
  • Cholesterol 136mg
  • Sodium 1,045mg
  • Carbohydrate 42g
  • Fiber 4g
  • Sugar 19g
  • Protein 48g
What does this mean? See Nutrition 101 .

Quick Tip

Roasting pan
Heavy pans absorb heat best, allowing meat to cook evenly. Try to avoid overcrowding the pan or the heat won't distribute properly and the food will steam.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.