Fennel Marinated Roast Pork
|Pork loin roast||2 1⁄2 Pound, boned but not tied up, pared of all but a thin sheet of surface fat|
|Fennel sprigs||24 , chopped (Fresh, Tender)|
|Dry white wine||1 Cup (16 tbs)|
With a sharp knife, pierce the meat six or eight times, forcing generous pinches of chopped fennel into these slits in sufficient quantity so that, when the roast is carved, the cross section will present a pattern of green spots.
Place the meat in a large mixing bowl, sprinkle over the remaining fennel, add the pastis (using the larger quantity if you have cultivated fennel), and pour on two thirds of the wine.
Marinate, unrefrigerated, with a plate covering the bowl, for four to five hours, turning the meat several times.
Lift the meat out, leave it to drain for a few minutes in a sieve placed over the marinade and sponge it dry with absorbent paper.
Salt and pepper the interior lightly and roll the roast up into its original form, the apron (the thinner side of the meat) wrapped around the outside as far as it will go.
Tie it up, sprinkle with salt, and roast it, using a small skillet or heavy gratin dish as a roasting pan, for about one hour and 10 minutes in all, beginning at 400° F. [200° C] and turning the oven down to 325° F. [160° C] after 10 to 15 minutes.
After the first 30 minutes, begin to baste regularly with the fat in the pan.
Twenty minutes before the end of the cooking time, drain the fat from the pan, pour in the marinade, and continue basting regularly.
By the end, the liquid should be completely evaporated, the bottom of the pan containing only caramelized juices, the roast itself handsomely glazed from repeated basting.
Transfer the roast to a heated serving platter, remove the strings, discard the fat from the pan and—over high heat— deglaze the pan with the remaining wine, reducing it by about two thirds.
Pour the juice over the roast and, when carving, serve a spoonful of the mingled deglazing liquid and the juices that escape from within the meat over each slice.