Categories: main - red meat

Ingredients

• 1 teaspoon fennel seeds
• 1 teaspoon dried thyme
• 3 garlic cloves, crushed with press
• 2 teaspoons extra virgin olive oil
• Salt and coarse black pepper
• 1 boneless pork loin roast (about 4 pounds)
• 2 tablespoons all-purpose flour
• 1/2 cup dry red wine (such as Shiraz)
• 1 cup chicken broth
• 1/2 cup water
• Fresh herbs for garnish

Directions

1. Preheat oven to 450° F. In cup, combine fennel, thyme, garlic, oil, 1 1/2 teaspoons salt, and 1 teaspoon pepper to form a paste.

2. Place pork on rack in large roasting pan (17" by 11 1/2"); rub with fennel paste.

3. Roast pork 30 minutes.

4. -

5. Turn oven control to 350° F and roast pork 30 to 45 minutes longer, depending on thickness, or until meat thermometer inserted in center of pork reaches 150° F. (Internal temperature of pork will rise 5° to 10° F upon standing.)

6. Transfer pork to platter; let stand 15 minutes.

7. -

8. Meanwhile, prepare gravy:

9. Remove rack from roasting pan.

10. Stir flour into drippings; cook over medium-high heat 1 minute, stirring.

11. Add wine; heat to boiling, stirring to loosen browned bits.

12. Add broth and water; heat to boiling and boil 1 minute.

13. Strain gravy into gravy boat.

14. Makes about 1 1/2 cups gravy.

15. Garnish platter with herbs.

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