- Portion size 8 servings
- 1 boneless pork loin centre roast
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic , minced
- 2 tablespoons minced fresh rosemary
- 1 tablespoon dry white vermouth
- 4 teaspoons minced fresh sage
- 3/4 teaspoons fennel seeds , crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
MethodPlace pork, fat side up, on cutting board. Starting at right side with knife parallel to board, cut loin in half almost but not all the way through. Open like book. Starting in centre of opened loin and with knife parallel to board, cut in half on left side almost but not all the way through. Repeat on right side. Open flat. Cover with waxed paper; pound with mallet to even thickness.
In small skillet, heat half of the oil over medium-low heat; fry garlic, stirring often, until softened, about 5 minutes. Scrape into large bowl. Stir in remaining oil, rosemary, vermouth, sage, fennel seeds, salt and pepper. Spread about three-quarters over inside of loin, leaving 1-inch (2.5 cm) border along 1 short end. Starting at other end, roll up firmly toward border. Tie with kitchen string at 1-inch (2.5 cm) intervals.
Place in remaining garlic mixture in bowl, turning to coat. Cover and marinate in refrigerator, turning occasionally, for 2 hours or up to 24 hours.
Place roast on rack in roasting pan. Roast in 375F oven (or in 350F/180C convection oven) until meat thermometer inserted in centre registers 160F/71C about 1-1/4 to 1-1/2 hours. Transfer to cutting board and tent with foil; let rest for 15 minutes. Remove string and slice thinly across the grain.