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Pork- Fennel and Garlic-Crusted Pork Roast

List of Ingredients


Serves 6

The pork should marinate 1-8 hours, the more the better.

1 small head fennel with fronds attached, coarsely chopped

1/2 cup coarsely chopped onion

6 cloves garlic, peeled and sliced

2 teaspoons finely chopped fresh thyme

2 teaspoons finely chopped fresh rosemary

2 teaspoons finely chopped fresh sage

2 teaspoons finely chopped fresh oregano

2 teaspoons fennel seeds

11/2 teaspoons coarsely ground white pepper

One 41/2-pound pork rib roast, tied

Coarse salt to taste




Recipe

1. In a food processor fitted with a metal blade, combine fennel and fennel fronds, onion and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds and pepper, and pulse to combine.

2. With a small, sharp knife, make shallow crosscuts in the skin of the roast. Season all over with salt and rub in well. Rub the garlic-fennel paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 but up to 8 hours.

3. Preheat the oven to 350 degrees. About 20 minutes before cooking, remove roast from refrigerator and let sit at room temperature. Transfer to a roasting pan and roast for about 75 minutes or until the internal temperature in the thickest section registers 150 degrees on a meat thermometer. Remove from oven and cover loosely with foil. Let rest for 15-20 minutes before removing the butcher twine and slicing into thick chops.
From Contra Costa Times 12/27/00