Fennel Crusted Pork Roast with Pears and Potatoes

Katie here!  It's fall time and this recipe from Real Simple Magazine is one of my favorites.  It is super easy and bursting with flavor.  I used a small mortar and pestle to crush the fennel seeds, but if you don't have one handy try using the bottom of a small pan or even grinding them in your coffee grinder (just remember to clean it well after you are done).

1 tbsp fennel seeds, crushed
2 cloves of garlic minced
4 tbsp of olive oil
salt and pepper
2lbs of boneless pork loin
2 red onions quartered
1 lb small white potatoes quartered
3 Bartlett pears cored and quartered

Heat oven to 400. Mix together the fennel, garlic 2 tbsp of olive oil, 1tsp salt and 1/4 tsp of pepper.  Rub on pork and put into roasting pan.  Mix together the onion, potatoes, pears, 1 tsp of salt and 1/4 tsp of pepper with remaining oil.  Scatter around the pork and roast until 160 degrees, approx 70 minutes.  Let pork rest for 5 minutes.