- Serves: 12 to 30 servings, depending on how many chops you request from the butcher
- Prep Time: 10 minutues
- Cook Time: 3 hours
- One 10-rib pork loin roast (5-1/2 pounds)
- 6 large garlic cloves, coarsely chopped
- 1 tablespoon whole fennel seed
- 1 teaspoon ground fennel
- 2 teaspoons freshly ground black pepper
- 2 teaspoons crushed red pepper
- 1/4 cup extra virgin olive oil
Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.