- One boneless whole pork side, skin on
- 1 cup Garlic, chopped
- 2 cups Rosemary sprigs
- 1 cup Toasted fennel seed
- ½ cup Salt
- ¼ cup Pepper
- Extra virgin olive oil, as needed
- Ground fennel seed, as needed
Combine the salt, fennel seed, and pepper black pepper. Rub cut side of pork well with mixture and let stand 10 minutes.
Spread garlic and rosemary over the cut side and rub in well making sure that it is spread evenly.
Roll the pork up like a carpet, making sure that the pork loin is in the center of the roast.
Use butcher’s twine to tie the roast. Begin by tying a loop around the center of the pork roast.
Place a loop around the pork every 2 inches, alternating sides beginning with your center loop.
Season the outside of the roast very well with salt and pepper and then rub well with olive oil. Let the roast stand at room temp for one hour or refrigerated over night to allow the seasoning to penetrate the roast.
Roast the pork in a shallow roasting pan with an inch of water in the bottom at 325 degrees.
Turn the pork ¼ turn every ½ hour and add water as needed to keep about an inch of water in the pan at all times.
When an internal temperature of 150 degrees is reached then remove the pork from the oven and let rest for at least 40 minutes.
Pour the cooking juices out of the roasting pan into a small pot and bring to a simmer. Use a ladle to skim the fat off the juice.
Use a sharp slicing knife or rounded serrated knife to slice 1 inch slices off the roast. Place the slices on a plate and drizzle with the cooking liquor and extra virgin olive oil.
Finally give the roast slice a light dusting of toasted, ground fennel seed.