INGREDIENTS:
- 2 tablespoons chopped garlic (4 to 5 cloves)
- 1 tablespoon kosher salt
- 1 tablespoon chopped fresh thyme
- 2 teaspoons fennel seeds
- 1 teaspoon black peppercorns
- 1 6 pound bone-in pork loin roast
- 1 cup dry white wine
- 1 cup water
- 2 tablespoons cold unsalted butter, cut into pieces
EQUIPMENT:
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a coffee/spice grinder; an instant read thermometer
INSTRUCTIONS:
Prepare the Rub:
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Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
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Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
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Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
Roast the Pork Loin:
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Preheat oven to 350°F.
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Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
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Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
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Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
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Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
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Transfer the bones to a large serving platter and arrange meat on the bone.
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Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
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Serve sauce alongside meat.source: gourmet.com
