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Fennel-Crusted Pork Loin with Roasted Potatoes and Pears

Photo: Beatriz Da Costa
Prep time 15 mins
Other time 1 hr, 15 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.