Fennel-Crusted Pork Loin with Roasted Potatoes & Pears by Real Simple

This is melt-in-your-mouth GOOD! Nice warm, cozy meal for fall & winter. Serve w/ Pumpkin-Leek Soup (as 1st course) and Butternut Squash as a side (see recipes).

1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
Kosher salt and pepper
2 pounds boneless pork loin (serves 4; adjust for # of people)
2 red onions, quartered
1 pound small white potatoes, quartered
3 firm pears (such as Bartlett), cored and quartered

Directions

1. Heat oven to 400° F.
2. Using the bottom of a heavy pan, crush the fennel seeds.
3. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon 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 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.
6. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F).
7. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
8. Serve with the roasted produce.

Yield: Makes 4 servings