Fennel-Crusted Pork Loin with Roasted Potatoes and Pears

Fennel-Crusted Pork Loin with Roasted Potatoes and Pears Recipe
Photo: Beatriz Da Costa

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 1 Hour, 15 Minutes

Nutritional Information

Calories 414
Caloriesfromfat 54 %
Fat 46 g
Satfat 11 g
Cholesterol 136 mg
Sodium 1,045 mg
Carbohydrate 42 g
Fiber 4 g
Sugars 19 g
Protein 48 g

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

Preparation

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 produce.

Note:

Sara Quessenberry,

October 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note