Scott Thompson's Fennel-Crusted Pork Loin with Roasted Potatoes and Pears

1 Tbsp fennel seeds                                            

4 Tbsp olive oil                                                                                    

1/2 tsp pepper                                                                                     

2 red onions, quartered

1 lb small white potatoes, quartered

3 firm pears (such as Bartlett), quartered

2 cloves garlic, minced

2 tsp Kosher salt

2 lbs boneless pork loin

Heat oven to 400^oF. Crush fennel seeds. In small bowl, mix seeds, garlic, 2 Tbsp olive oil, 1 tsp salt and 1/4 tsp pepper. Rub mixture over pork and place in large roasting pan. Mix onions, potatoes, pears and remaining salt, pepper and oil. scatter around the pork and roast until cooked through (internal temp 160^oF), about 70 mins. Transfer pork to cutting board and let rest at least 5 mins before slicing. Serve with roasted fruit and vegetables.