Fennel-crusted pork loin with roasted potatoes & pears
- Number of Servings: 6
Ingredients
1 tablespoon fennel seeds 2 cloves garlic, minced 2 tablespoons olive oil kosher salt and pepper 2 pounds boneless lean 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, 1 tablespoon 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 fruit and vegetables.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
Using the bottom of a heavy pan, crush the fennel seeds. In a small bowl, mix the seeds, the garlic, 1 tablespoon 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 fruit and vegetables.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 365.3
- Total Fat: 8.5 g
- Cholesterol: 83.0 mg
- Sodium: 327.6 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.3 g
- Protein: 35.0 g
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