Roasted fennel and rosemary crusted pork loin with pears and potatoes…a yummy treat to come home to!
Rosemary from the garden, combined with 1 TB fennel seeds, a large spoonful of garlic, and a glob of olive oil – use this mixture to coat the pork loin.
1.5 lb boneless pork loin
4 pears, cored and cut into small-medium sized pieces (whatever your preference is…)
2 red onions, cut into eighths
1 lb of potatoes (I used finger potatoes!), cut into smaller pieces
Combine all the veggies in a large oven-safe pan…I used my lovely Le Creuset pan like this, except mine is blue:
Cover the pork loin with the herby mixture and place on top of the pan. I prepared the roast and left in the fridge. Jon can home, turned on the oven to 400 degrees, and then put the roast in for 70 minutes. It couldn’t be easier!
I would suggest cooking the roast a bit longer – like 80 minutes, because pork needs a bit more time and it still comes out moist!
Also, if you want both sides of the pork loin to be roasted and colorful, turn the pork loin over halfway through the cooking time.