Categories: Cooking Light, Main Dish, Pork

Ingredients

• 2 tablespoons crushed fennel seeds
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 5 garlic cloves , minced
• 1 (3 1/2 lb) boneless pork loin roast , trimmed
• 1 cup dry white wine

Directions

1. Preheat oven to 350°.

2. Combine the first 4 ingredients; make twelve 1 ½ inch slits along 1 side of roast; stuff slits with some of the fennel mixture.

3. Place roast, slit side down, on a shallow roasting pan coated with cooking spray.

4. Rub any remaining fennel mixture over top of roast.

5. Bake for 1 hour, 10 minutes or until thermometer registers 155°.

6. Transfer roast to a serving platter; add wine to pan, scraping pan to loosen browned bits.

7. Pour wine mixture into a saucepan; bring to a boil over med-high heat.

8. Decrease heat and simmer until reduced to 2/3 cup, about 8 minutes.

9. Remove from heat; pour accumulated juices from serving platter into wine mixture.

10. Serve wine mixture with pork.

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