Servings: 6 to 8

4 large garlic cloves, crushed 4 large garlic cloves, crushed
4 tsp chopped fresh rosemary 4 tsp chopped fresh rosemary
1 tsp fennel seeds, crushed 1 tsp fennel seeds, crushed
½ tsp salt ½ tsp salt
½ tsp ground black pepper ½ tsp ground black pepper
1 boneless center cut pork loin roast, about 3 pounds 1 boneless center cut pork loin roast, about 3 pounds
1 to 2 tbsp olive oil 1 to 2 tbsp olive oil

Mix together the garlic, herbs, salt, and pepper.
Make deep incisions in the pork roast.
Stuff the incisions with the garlic mixture and rub any remaining over the surface of the meat.
Rub with the olive oil.
Roast for 10 mins, then reduce the oven temp to 250 degrees and roast until a meat thermometer registers 145 to 150 degrees, about 1 to 1.5 hrs.
Remove the roast to a cutting board, cover loosely with aluminum foil, and let stand for 10 mins.
Serve the meat with the pan juices.