- (6) garlic cloves
- (2 tablespoons) coarsely chopped rosemary
- (1 tablespoon) whole fennel seeds
- (1 teaspoon) ground fennel
- (2 teaspoons) crushed red pepper
- (2 teaspoons) black pepper
- (1/4 cup) extra-virgin olive oil
- (1) Pork Loin Roast Bone-in Frenched
- (to taste) salt
How to Make -
Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 140°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once. Enjoy!
recipe - foodandwine.com