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

Tuesday, November 11th 2008, 4:01 pm
By: News On 6

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 400oF. 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 160oF), about 70 mins. Transfer pork to cutting board and let rest at least 5 mins before slicing. Serve with roasted fruit and vegetables.