- 4 bay leaves, minced
- 3 garlic cloves, finely chopped
- 1 tablespoon wild fennel pollen or 1 1/2 tablespoons finely chopped fennel seeds
- 1 teaspoon finely chopped rosemary
- 1 tablespoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 cup plus 2 tablespoons dry white wine
- One 4-pound center-cut boneless pork loin roast, preferably with the rind attached
- Preheat the oven to 450°. In a small bowl, combine the bay leaves with the garlic, fennel pollen and rosemary. Stir in the salt, pepper and 2 tablespoons of the wine. Rub the marinade over the pork and tie the roast at 1-inch intervals with kitchen string.
- Set the roast on a rack in a medium roasting pan and cook for 30 minutes, basting with the remaining wine every 15 minutes. Reduce the oven temperature to 350° and roast for another 30 minutes, basting periodically. Turn the oven down to 300° and roast for 1 hour longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the roast to a cutting board and let stand for 20 minutes. Remove and discard the strings.
- Pour the juices from the roasting pan into a small saucepan and skim off as much of the fat as possible. Rewarm the pan juices and season with salt and pepper. Thinly slice the pork and arrange on a platter or plates. Drizzle with the pan juices and serve.
Pork can often be matched with a red or a white, but the rosemary and fennel rub on this succulent roast suggests a flavorful, full-bodied white.