Serve this pork with homemade applesauce or chutney
Serves 4 to 6
Stems and fronds of 1 fennel bulb, 1/4 cup of the fronds chopped and reserved
4 long rosemary sprigs, plus 2 tablespoons chopped fresh rosemary
1 3 1/2- to 4-pound pork loin center cut roast with bones, at room temperature
1/4 cup olive oil
1 small white onion, minced or grated
4 garlic cloves, minced
2 tablespoons chopped fresh sage leaves
1/4 cup chopped fresh fennel fronds (reserve stems and remaining fronds for roasting)
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
1 cup dry white wine
1. Preheat the oven to 350ºF.
2. In a large roasting pan, make a bed of the fennel fronds and stems and the rosemary sprigs, and place the roast on top.
3. Stir the olive oil, onion, garlic, chopped rosemary, sage, chopped fennel fronds, salt, and pepper together in a small bowl to form a paste. Rub the paste into all sides of the pork roast and set the roast fat-side up.
4. Pour the wine and 2 1/2 cups of water around the pork roast and roast for 2 hours 30 minutes to 3 hours, or until an instant-read thermometer registers 145ºF to 150ºF, basting with the pan liquid and rotating the roasting pan every 30 minutes. Transfer the pork roast to a cutting board to rest, covered loosely with foil, for 10 to 15 minutes.
5. Cut the pork roast away from the bones, starting at the tip of the bone and cutting down along the backside of the loin, into 1/2-inch slices. Serve warm, with a dollop of Pear Chutney on the side.
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