Ingredients Jump to Instructions ↓

  1. 1 tablespoon  fennel seeds

  2. 2 cloves garlic , minced

  3. 4 tablespoons  olive oil Kosher salt and pepper

  4. 2 pounds boneless pork loin

  5. 2 red onion s, quartered

  6. 1 pound small white potato es, quartered

  7. 3 firm pear s (such as Bartlett), cored and quartered

Instructions Jump to Ingredients ↑

  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 ¼ 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, ¼ 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.


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