Ingredients
- 1 3 lb centre cut pork loin, trimmed and cleaned
- 2 cups fennel leaves, coarsely chopped
- 3 cups dry white wine
- ¼ cup Pastis (or Pernod)
- Salt and pepper
- 3 tbsp unsaturated oil
Method:
Insert a long chef knife into one end of the loin. Twist the knife to make a cavity
Stuff the cavity with the fennel leaves
Place the pork roast in a large glass bowl and add the white wine and Pastis. Cover and marinate at room temperature, turning the roast now and then, for about 4 hours
Heat the olive oil in a large skillet over medium high heat
Remove the roast from the marinade and pat dry. Place the roast into the skillet and brown on all sides
Remove the roast from the skillet and place in a low sided roasting pan
Cook in the middle of a 400F oven for about 45 minutes. Remove the roast form the oven and let sit under tin foil for at least 20 minutes before carving