Our flavorful secret is a spice paste. For greater flavor absorption, rub the meat ahead of time and refrigerate for up to twenty-four hours. Bone-in cuts, such as this loin roast, take a little longer to cook than boneless cuts but are the most flavorful.
4 garlic cloves, finely chopped 21â„2 teaspoons fennel seeds, crushed 1 teaspoon salt 1â„2 teaspoon ground black pepper 2 teaspoons olive oil 1 bone-in pork loin roast (4 pounds), trimmed 1â„3 cup dry white wine 2â„3 cup chicken broth Makes 8 main-dish servings. Prep: 10 minutes Roast: 1 hour 30 minutes
- Preheat oven to 450Â°F. In cup, combine garlic, fennel seeds, salt, pepper, and oil to make paste.
- Place roast in small roasting pan (13" by 9") and rub fennel paste on outside of pork and between bones. Roast pork 45 minutes. Turn oven control to 350Â°F, cover meat loosely with tent of foil, and roast until meat thermometer inserted in thickest part of roast (not touching bone) reaches 155Â°F, about 45 minutes longer. Internal temperature of meat will rise to 160Â°F upon standing. When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier carving.
- Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling. Remove from heat; skim and discard fat. Serve sauce with roast.