Ingredients
2 – 1.15 lb. Pork Loins
2 Russet Potatoes
1 Head Fennel
1 medium sized White Onion
2 Tbsp. Fennel Seeds
2 tsp. Salt
2 tsp. Pepper
2 1/2 Tbsp. Olive Oil
❃❃ Serves 4❃❃
Preparation
Preheat oven to 425, line a baking sheet with foil and spray with non-stick cooking spray.
Grind fennel seeds with coffee grinder or a mortar and pestle.
Slice potatoes, onions and fennel into ¼ inch slices. Keep some of the fennel fronds and set aside.
Pork
Mix ground fennel, 1 tsp. salt and 1 tsp. pepper together in a small bowl. Brush 1/2 Tbsp. olive oil on pork loins and rub fennel mixture all over each of the pork loins.
Vegetables
In a large bowl mix vegetables with 2 Tbsp. olive oil, 1 tsp. salt and 1 tsp. pepper. Lay vegetables on sheet pan.
Cook
Lay pork loins over the vegetables and cook for around 45 minutes or until the inside of the pork loins register 160 – 170 degrees. Remove from oven and cover with oil letting the meat rest and come up to an internal temperature of 170 degrees.
Once meat has rested and come to temperature slice into even slices, move vegetables to a platter, top with sliced meat and garnish with some fennel fronds.