Pork: Tuscan Roasted

By fsilver4

I went to school in a tiny town called Poppi, Italy. Tuscany is all about rustic, country cooking and this is a very rustic, yet elegant dish. I cooked this for a dinner party and it was a big hit. Cook it on a bed of raw fennel (Anise), carrots, and small potatoes sprinkled with salt, pepper, rosemary and finish with olive oil.

Ingredients

• 2-3 pound pork loin roast
• 6 whole cloves of garlic
• 2 tbl of lemon zest
• 2 tbl fennel seeds
• 1 tbl kosher salt
• l tbl pepper
• 1 tbl dijon mustard
• 1/3 cup chopped rosemary

Preparation

Step 1

Preheat oven 400*

In a food processor process all ingredients above. Lather roast in mixture and wrap with plastic wrap. Marinate in refrigerator for no less than 1 hour. Remove roast and place on a bed of your favorite raw vegetables and roast in oven until meat reaches an internal temperature of 140* and let rest for 15 to 20 minutes before carving.