Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Beatriz da Costa

five_whole_stars

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Serves 4| Hands-On Time: 15m | Total Time: 1hr 30m

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

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.

By Sara Quessenberry, October 2007

See Nutritional Information for this recipe »

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.

Canvas shopping bag filled with vegetables on table

Get Real Simple Recipes Served Daily

Quick Tip

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.