Herb Crusted Roti de Porc

Ingredients

Herb rub:

¼ cup finely chopped fresh rosemary or 2 T dried

2 T finely chopped fresh sage or 1 T dried

2 tsp crushed fennel seeds

1 T kosher salt

1 tsp freshly ground pepper

Pan sauce

2 ½ T olive oil

10 garlic gloves sliced

¼ cup dry white wine

1 cup chicken stock

salt and pepper

Procedure

1. Preheat oven to 450 degrees.
2. Brush the meat (pork loin) with 2 T of the oil.
3. Combine all rub ingredients in a small bowl. Rub all over the meat to coat.
4. Brush a shallow roasting pan with remaining ½ T oil and scatter the sliced garlic on the bottom providing a bed for the roast.
5. Lay the roast on the garlic fat side up.
6. Put pan in the center of the oven and roast for 15 minutes. Turn the oven down to 350 degrees. Check doneness after 45 minutes. Do not overcook. Roast can be slightly pink at the end of cooking. Remove the meat from the pan and let rest under loose foil while you make the sauce.
7. Pour off the fat from the pan and add wine bringing to a boil over high heat, scraping up any browned bits from the bottom.
8. Add the stock and cook until sauce is reduced by half. Sauce will thicken slightly. Strain the sauce. Serve with thinly sliced roast.