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