Tuscan Fennel Pork Roast

Any recipe that starts off with 10 Garlic cloves is a straight up win in my book.

This one is amazing! It's so tender & juicy.

This roast brings all the flavors to your table! Serve with a simple garden salad or with the vegetable of your choice!

Ingredients

• 10 garlic cloves
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fennel seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt (or kosher salt)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 (3 1/2 to 4-pound) tied boneless pork loin roast
• 2 ounces diced pancetta, uncured Italian bacon
• 1 1/2 cups dry white wine

Instructions

• Blend the garlic, rosemary, fennel, red pepper flakes, salt, pepper, and olive oil in a small food processor, scraping down the sides of the bowl occasionally, until a paste forms.
• Spread the garlic mixture over and inside the roast, getting some down in the cracks. Place the pork in a roasting pan. Scatter the pancetta over the pork. Cover and allow roast to come to room temperature for 30 minutes to one hour.
• Preheat the oven to 400 degrees F.
• Pour 1/2 cup of wine into the roasting pan. Add more wine to the pan juices every 20 minutes while roasting. Cook until a meat thermometer inserted into the center registers 155 degrees F for medium, 60 to 70 minutes. Transfer the pork to a cutting board. Let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
• Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.