Season pork roast with salt, pepper, 1 sprig of rosemary (chopped), and 1 sprig of parsley (chopped). Drizzle with 2 tablespoons of maple syrup and olive oil. Rub into the meat to cover and set aside.
Cut fennel in half and slice, set aside. Cut pears in half and remove seeds. Peel garlic and leave whole.
Heat a large skillet and add remaining oil. Once the pan is smoking hot place the top side of roast in the pan for about 5-7 minutes or until dark crust forms on the meat.
In a roasting pan place the fennel, pears (flesh side up), garlic, remaining rosemary and parsley. Sprinkle with salt and pepper. Drizzle the remaining maple syrup over the pears. Place the seared pork roast in the center of the pan (top side up). Pour ½ cup of the pear nectar into the bottom of the pan.
Place in the oven for 55-65 minutes or until internal temperature of 145°F. Pour the remaining pear nectar into the pan after about 40 minutes.
Allow the roast to rest for about 8-12 minutes before cutting.