Fennel-Crusted Pork Loin With Roasted Pears, Potatoes and Onions

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I found this recipe in Real Simple magazine, October 2007. It's just that and yields a great result. My dh is a pork fan and I'm always looking for new ways to prepare it. I love the roasted vegetables and fruit, and with a simple salad and crusty bread you're good to go. I've used sweet potatoes instead of white with tasty results as well. Enjoy!

Ingredients Nutrition


  1. Heat oven to 400 degrees F.
  2. Using a mortar and pestle or bottom of a heavy pan, crush the fennel seeds.
  3. In a small bowl mix the seeds, garlic, 2 T of the oil, 1 tsp salt and 1/4 tsp pepper.
  4. Rub the mixture over the pork, then place the pork in a large roasting pan.
  5. In a bowl mix the onions, potatoes, pears, 1 tsp salt, 1/4 tsp pepper and the remaining oil.
  6. Scatter around the pork and roast until meat is cooked through, approx 60-70 minutes. (I've sometimes had to use 2 one lb pork loins and they are done sooner, so pull the pork out of the pan and let rest while allowing the produce to continue roasting until desired doneness).
  7. Transfer pork to a cutting board and let rest for at least 5 minutes before slicing. Serve with roasted produce.
Most Helpful

Quick & easy for a weeknight but tastes like it took much longer to prepare. Definitely a keeper. I'm going to try it with green beans in the roasting pan as well next time...seems to need something green. Otherwise, excellent.

catk44 May 03, 2009

Made this last night for the first time -- my supermarket Sweet Bay had pork sirloin roast on sale for 99 Cents/lb. The fennel and garlic rub really makes this special and the roasted vegetables are wonderful. This will definitely be a keeper. Thanks!

FLArtist January 24, 2009

Very easy. I loved the way this came together. I only cooked a 1 lb roast, and it took only 45 minutes at 400 degrees. The flavor was very nice. I used a bosc pear and a red pear, and peeled red potatoes instead of white. I can forsee this becoming a great dish for a fall or winter dinner party. Thanks!

ElleFirebrand March 01, 2008