Fennel-Crusted Pork Loin with Roasted Potatoes and Pears

If you have a little time to make dinner, I have always thought pork tenderloin might be one of the easiest things to make. Not to mention it is delicious, being such a tender cut of meat, you merely put a rub, marinade, etc. on the meat, then let your oven do the rest.

I know I have mentioned this before, but if you don’t have a thermometer that you can leave in the pork and have it beep when the pork is done, you absolutely need one. Best $20 investment you can make (or if you are lucky like me, your mother will get one for you as a gift!).

This recipe is a standard “go to” in our house, especially in the fall and winter months. There is something about the fennel and pears that just feels so warm and rustic.

This recipe came from Real Simple. Bon Appetit!

FENNEL-CRUSTED PORK LOIN WITH ROASTED POTATOES AND PEARS
Serves 4

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 (or sometimes I use red potatoes or even Yukon gold)
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 or give it one spin in your spice grinder. 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 150° F or whatever you prefer for your pork). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted fruit and vegetables.

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