Pork roast with fennel and garlic

Ingredients

• 1.2 kg Eye of pork loin, boneless
• 250 ml White wine
• 6 clove Garlic, raw, peeled
• 3 tbsp Parsley, fresh, chopped
• 1 1/2 tbsp Olive oil
• 1 tbsp Thyme fresh, chopped
• 2 tsp Fennel seeds
• 1 tsp Salt, fresh ground

Method

1. Process the garlic, fennel seeds, chopped thyme, parsley, and oil in a food processor until a paste forms.
2. Preheat oven to 180°C.
3. Score pork skin at 1-cm intervals, then place skin side down on a board.
4. Using a sharp knife, cut out any thick portions of fat between meat then rind at each end by running the knife horizontally over and under them.
5. Rub fennel mixture between the rind and meat, then over the meat.
6. Roll up and secure with kitchen string at 3-cm intervals.
7. Place in a roasting pan then rub with remaining oil and sea salt.
8. Pour in the wine and roast for 1 hour.
9. Remove kitchen string and slice before serving.