Holiday Recipe: Fennel-Crusted Pork Loin with Roasted Potatoes and Pears
Submitted by Lookit I Spy Blog
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
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.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 414(54% from fat); FAT 46g (sat 11g); CHOLESTEROL 136mg; CARBOHYDRATE 42g; SODIUM 1,045mg; PROTEIN 48g; FIBER 4g; SUGAR 19g
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