Fennel Crusted Pork Loin with Roasted Pears Potatoes and Onions
Transform your dinner table into a feast of bold, savory flavors with this Fennel Crusted Pork Loin with Roasted Pears, Potatoes, and Onions recipe. Featuring a tender pork loin coated in a fragrant fennel seed crust, this dish is expertly seared for a golden-brown exterior before roasting alongside caramelized pears, Yukon gold potatoes, and vibrant red onions. The addition of honey and balsamic vinegar creates a subtle glaze that perfectly balances savory and sweet, while fresh rosemary and garlic infuse the entire dish with aromatic depth. With minimal prep time and a one-pan cooking method, this recipe is perfect for hosting an elegant gathering or treating your loved ones to a comforting yet elevated meal. Serve it sliced alongside the tender roasted vegetables and pears for a stunning presentation that tastes as divine as it looks!
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 2 tablespoons Fennel seeds
- 1.5 teaspoons Kosher salt
- 1 teaspoons Black pepper
- 3 tablespoons Olive oil
- 4 Garlic cloves
- 2 sprigs Fresh rosemary
- 3 Pears, firm but ripe
- 1.5 pounds Yukon gold potatoes
- 2 Red onions
- 2 tablespoons Honey
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Using a mortar and pestle or a spice grinder, coarsely grind the fennel seeds. Mix the ground fennel with kosher salt and black pepper.
Pat the pork loin dry with paper towels and rub the fennel seed mixture all over the surface of the pork.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 8-10 minutes total.
While the pork is searing, peel and slice the pears into quarters, remove the cores, and cut the Yukon gold potatoes into 1-inch cubes. Peel the red onions and cut them into wedges. Set aside.
Once the pork loin is seared, remove it from the skillet and set it aside on a plate. Reduce heat to medium and place the garlic cloves (skins on) and rosemary sprigs into the skillet. Stir briefly to release their aroma.
Arrange the pears, potatoes, and onions in the skillet around the garlic and rosemary. Drizzle with the remaining 1 tablespoon of olive oil, honey, and balsamic vinegar. Toss to coat evenly.
Nestle the pork loin back into the skillet on top of the vegetables and pears.
Transfer the skillet to the preheated oven and roast for 40-45 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Sprinkle the roasted pears, potatoes, and onions with freshly chopped parsley before serving.
Slice the pork loin and serve with the roasted fruits and vegetables.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.1 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
