Ingredients

1. 6 large garlic cloves, coarsely chopped
2. 2 tablespoons coarsely chopped rosemary
3. 1 tablespoon whole fennel seeds
4. 1 teaspoon ground fennel
5. 2 teaspoons crushed red pepper
6. 2 teaspoons freshly ground black pepper
7. 1/4 cup extra-virgin olive oil
8. One 10-rib pork loin roast (5 1/2 pounds)—chine bone removed, fat trimmed to 1/4 inch, rib bones frenched (see Note)
9. Salt

Directions

1. Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
2. Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.

Make Ahead

The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.

Notes

Have your butcher french (remove the meat from) the rib bones for you.