Recipe review: Fennel crusted pork loin with roasted potatoes and pears

As an ode to Jr., I wanted to post a review of my latest meal. Being a mother, I don't "cook" much, unless you consider grilled cheese and soup to be "cooking". Katie decided to be coopertive tonight and I was actually able to mince garlic and cut vegetables while she sat in her Boppy, on the kitchen table. It was nice to cook again and I hope to do it again soon! I'd especially love to bake some of the recipes that I pull out of magazines...but I don't know if she's ready for that!

The fennel crusted pork loin came out beautifully and was a nice meal for the holiday season, due to the fennel seeds and pears. My husband was a fan because I increased the garlic to 3 cloves and he loves anything with garlic. Unfortunately, I only had 2 pears, but I think using the recommended 3 pears would have made it even better.

Rating: 8 out of 10Recipe:

1 T. fennel seeds 2 cloves garlic, minced

4 T. olive oil salt and pepper

2 red onions, quartered 2 lbs. boneless pork loin
3 firm pears, quartered 1 lb. quartered potatoes

Heat oven to 400 F. Using the bottom of a heavy pan, crush the fennel seeds (I used a mortar and pestle). In a small bowl, mix the seeds, garlic, 2 T. oil, 1 t. salt and 1/4 t. pepper. Rub mixture over pork and put into a roasting pan. In a bowl, mix the onions, potatoes, pears, 1 t. salt, 1/4 t. pepper and remaining oil. Scatter around the pork and roast until cooking through (mine took 60 minutes for a 2.3 pound roast). Let pork rest 5-10 minutes before slicing.