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Enjoy this Mediterranean-inspired dish of succulent pork seasoned and baked with fennel seeds, garlic and rosemary. A simple green salad with spinach and feta cheese would complete this meal nicely.

Rosemary-Fennel Pork Roast

3 cloves garlic, crushed
2 tablespoons extra virgin olive oil
1 tablespoon fennel seeds
1 tablespoon crushed dried rosemary
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (3-pound) boneless pork roast

1. In a small bowl, combine garlic, olive oil, fennel seeds, rosemary, salt and pepper. Rub over pork roast and refrigerate overnight.
2. Preheat oven to 350°F.
3. Roast pork, uncovered, for 1-1/2 hours, or until it reaches an internal temperature of 160°F. Remove from oven and allow to stand for about 10 minutes before slicing.

Makes 8 servings.

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