cup water to pan; heat to boiling over medium heat, stirring until browned bits are loosened from bottom of pan. Stir in any meat juices from platter.A sensational blend of spices is all it takes to make this tender roast taste great.
ACTIVE TIME: 20 MIN · TOTAL TIME: ABOUT 2 HRS · MAKES: 8 MAIN-DISH SERVINGS
3 TABLESPOONS ROSEMARY LEAVES,
CHOPPED
2 TABLESPOONS EXTRA-VIRGIN
OLIVE OIL
1 TABLESPOON FENNEL SEEDS, CRUSHED
1½ TEASPOONS SALT
1 TEASPOON COARSELY GROUND
BLACK PEPPER
7 GARLIC CLOVES, CRUSHED WITH
GARLIC PRESS
1 BONE-IN PORK LOIN ROAST
(4 POUNDS), TRIMMED
1 Preheat oven to 350ºF. In cup, combine rosemary, oil, fennel seeds, salt, pepper, and garlic to form a paste.
2 Place pork, fat side up, in small roasting pan (13" by 9"). Cut about twelve ½-inch-deep slits in pork. Fill each with some garlic mixture, reserving 2 tablespoons to rub on outside of pork.
3 Roast pork until meat thermometer inserted in thickest part of the pork (not touching bone) reaches 155ºF, 1 hour 30 minutes to 1 hour 50 minutes. Internal temperature of meat will reach 160ºF upon standing.
4 Transfer roast to warm platter; cover with foil and let stand 10 minutes to set juices for easier carving.
5 Meanwhile, skim and discard fat from drippings in pan. Add cup water to pan; heat to boiling over medium heat, stirring until browned bits are loosened from bottom of pan. Stir in any meat juices from platter.
6 Remove and discard string, if any, from roast. Serve pan juice mixture with pork.
EACH SERVING: ABOUT 305 CALORIES | 30G PROTEIN | 2G CARBOHYDRATE | 19G TOTAL FAT (6G SATURATED) | 91MG CHOLESTEROL | 510MG SODIUM