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!
- 1 tablespoon fennel seed
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 lbs boneless pork loin
- 2 red onions, quartered
- 1 lb small white potatoes, quartered
- 3 firm pears, cored and quartered (such as Bartlett)
- Heat oven to 400 degrees F.
- Using a mortar and pestle or bottom of a heavy pan, crush the fennel seeds.
- In a small bowl mix the seeds, garlic, 2 T of the oil, 1 tsp salt and 1/4 tsp 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 tsp salt, 1/4 tsp pepper and the remaining oil.
- 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).
- Transfer pork to a cutting board and let rest for at least 5 minutes before slicing. Serve with roasted produce.
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.
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!
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!