Fennel and Garlic Roast Pork Loin with Red Onions and Pears

Heat oven to 400°F. Place the fennel and coriander (if using) in a heavy-duty resealable plastic bag and crush with the bottom of a heavy pan. In a small bowl, combine the crushed seeds, garlic, rosemary and 2 Tbsp oil.

Season the pork with 1 1/2 tsp salt and 3/4 tsp coarsely ground black pepper. Place the pork roast in the center of a large roasting pan and rub with the garlic and spice mixture. Roast for 30 minutes.

Meanwhile, cut the onions into 1 1/2-in. wedges; place in a large bowl. Core the pears and cut each into 6 wedges; add them to the bowl. Drizzle with the remaining 2 Tbsp oil, season with 1/2 tsp each salt and pepper and toss to combine.

Scatter the pears and onions around the pork and continue roasting until the internal temperature of the pork reaches 145°F, 55 to 65 minutes more.

Transfer the roast to a cutting board and let rest for at least 15 minutes before cutting. Stir the vegetables, and continue roasting until golden brown and tender, 10 to 15 minutes more. Serve with the roast.