Tuscan Pork Roast

Tuscan Fennel Pork Roast
  • 10 garlic cloves
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fennel seeds
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt (or kosher salt)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 (3½ to 4-pound) tied boneless pork loin roast
  • 2 ounces diced pancetta, uncured italian bacon
  • 1½ cups dry white wine
  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F.
  4. Pour ½ 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.
  5. Using a large sharp carving knife, cut the pork into ¼-inch-thick slices and serve with the pan juices.
Nutrition Information
Serving size: