Italian Pork Roast
|Pork loin roast||4 Pound (1 Piece)|
|Garlic||10 Clove (50 gm), halved|
|Fennel seed||2 Tablespoon|
|Coarse sea salt||To Taste|
|Freshly ground black pepper||To Taste|
Cut about 20 slits into the fatty portion of the roast, and into each slit tuck 1/2 clove of garlic and a few fennel seeds.
Rub entire roast well with salt and pepper.
Cover with aluminum foil and refrigerate overnight.
Bring roast to room temperature before placing in a preheated 350° F oven.
Roast approximately 30 minutes to the pound.