Fennel-crusted pork with roasted pears and potatoes

Refrigerator clean-out week continues, this time using up some pears that I'd intended to use in another recipe, but then that didn't happen. Even us planners sometimes slip up. Pork loins were on sale at Bergen's for $1.99 a pound, so this recipe seemed like a good Plan B.

 
Fennel-crusted pork loin with roasted pears and potatoes

Adapted from Real Simple, Oct. 2007

Ingredients
1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil, divided
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
2 pounds pork loin
2 large red onion, cut into 8 chunks
1 pound small potatoes, quartered
3 pears, cored and quartered

Method
Crush fennel seeds in a small bowl. Mix in garlic, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Rub over pork loin and place in roasting pan.

Toss onion, potatoes and pears with remaining 2 tablespoons olive oil and remaining salt and pepper. Arrange around pork in roasting pan. Bake in preheated 400-degree oven for 60 to 70 minutes until cooked through (160 degrees inside). Let rest for 5 minutes before slicing.

Rating: Very simple. The fennel crust on the pork is nice and crunchy, and the pears are a really nice sweet contrast. This serves 4 easily, so I sliced up some of the leftover pork and tossed that with some of the roasted pears, baby kale, pecans and a red-wine vinegar dressing for a great lunch.