Enjoy this Mediterranean-inspired
dish of succulent pork seasoned and baked with fennel seeds,
garlic and rosemary. A simple green salad with spinach and feta
cheese would complete this meal nicely.
Rosemary-Fennel
Pork Roast
3 cloves garlic, crushed
2 tablespoons extra virgin olive oil
1 tablespoon fennel seeds
1 tablespoon crushed dried rosemary
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (3-pound) boneless pork roast
- In a small bowl, combine
garlic, olive oil, fennel seeds, rosemary, salt and pepper. Rub
over pork roast and refrigerate overnight.
- Preheat oven to 350°F
(175°C).
- Roast pork, uncovered,
for 1 1/2 hours, or until it reaches an internal temperature
of 160°F (70°C).
- Remove from oven and allow
to stand for about 10 minutes before slicing.
Makes 8 servings.
