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

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!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 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)

Directions

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.