INGREDIENTS

  • 2 tablespoons crushed fennel seeds
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 5 garlic cloves , minced
  • 1 (3 1/2lb) boneless pork loin roast , trimmed
  • 1 cup dry white wine

DIRECTIONS

  1. Preheat oven to 350°.
  2. Combine the first 4 ingredients; make twelve 1 ½ inch slits along 1 side of roast; stuff slits with some of the fennel mixture.
  3. Place roast, slit side down, on a shallow roasting pan coated with cooking spray.
  4. Rub any remaining fennel mixture over top of roast.
  5. Bake for 1 hour, 10 minutes or until thermometer registers 155°.
  6. Transfer roast to a serving platter; add wine to pan, scraping pan to loosen browned bits.
  7. Pour wine mixture into a saucepan; bring to a boil over med-high heat.
  8. Decrease heat and simmer until reduced to 2/3 cup, about 8 minutes.
  9. Remove from heat; pour accumulated juices from serving platter into wine mixture.
  10. Serve wine mixture with pork.