Pear N Fennel Pork Recipes

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FENNEL-CRUSTED PORK LOIN WITH ROASTED PEARS, POTATOES AND ONIONS



Fennel-Crusted Pork Loin With Roasted Pears, Potatoes and Onions image

I found this recipe in Real Simple magazine, October 2007. It's just that and yields a great result. My dh is a pork fan and I'm always looking for new ways to prepare it. I love the roasted vegetables and fruit, and with a simple salad and crusty bread you're good to go. I've used sweet potatoes instead of white with tasty results as well. Enjoy!

Provided by Greatfull

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon fennel seed
2 garlic cloves, minced
4 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon pepper
2 lbs boneless pork loin
2 red onions, quartered
1 lb small white potatoes, quartered
3 firm pears, cored and quartered (such as Bartlett)

Steps:

  • Heat oven to 400 degrees F.
  • Using a mortar and pestle or bottom of a heavy pan, crush the fennel seeds.
  • In a small bowl mix the seeds, garlic, 2 T of the oil, 1 tsp salt and 1/4 tsp pepper.
  • Rub the mixture over the pork, then place the pork in a large roasting pan.
  • In a bowl mix the onions, potatoes, pears, 1 tsp salt, 1/4 tsp pepper and the remaining oil.
  • Scatter around the pork and roast until meat is cooked through, approx 60-70 minutes. (I've sometimes had to use 2 one lb pork loins and they are done sooner, so pull the pork out of the pan and let rest while allowing the produce to continue roasting until desired doneness).
  • Transfer pork to a cutting board and let rest for at least 5 minutes before slicing. Serve with roasted produce.

Nutrition Facts : Calories 759, Fat 42.6, SaturatedFat 11.8, Cholesterol 142.9, Sodium 1287.8, Carbohydrate 46.1, Fiber 7.8, Sugar 15.5, Protein 48.4

PORK WITH FENNEL AND POTATOES



Pork with Fennel and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed
1 1/2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large fennel bulb, cut into wedges
4 cloves garlic, thinly sliced
1 pound small red-skinned potatoes, quartered
1/4 cup dry white wine
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons roughly chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
  • Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley.

Nutrition Facts : Calories 482 calorie, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 137 milligrams, Sodium 366 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 38 grams

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