Dinner: Pork Loin Roast with Fennel-Garlic Rub

Recipe by Shelley Wiseman Try a heritage Berkshire pork loin rack for great flavor and tenderness. If you are lucky enough to have a pork vendor at your local farmers market you can buy it there (you might want to order it in advance) or it can be mail o

Ingredients

2 tablespoons chopped garlic (4 to 5 cloves)
1 tablespoon kosher salt
1 tablespoon chopped fresh thyme
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 6 pound bone-in pork loin roast
1 cup dry white wine
1 cup water
2 tablespoons cold unsalted butter, cut into pieces
Special equipment: a coffee/spice grinder; an instant read thermometer

Instructions

Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.

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