Arista di Maiale al Finocchio (Fennel-Roasted Pork Loin)

• 900 g Pork loin roast boneless
• 2 tsp Fennel seeds
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 2 tbsp Extra virgin olive oil
• 150 ml Dry White Wine
• 1 medium Lemon

1. Heat the oven to 200°C (390°F). Pat the pork dry and set it in a roasting pan.
2. Crush the fennel seeds with the salt and pepper using a mortar and pestle. Crush in the garlic, then strip in the rosemary leaves and work in the olive oil to make a rough paste.
3. Rub the fennel mixture all over the pork, pressing it on so it adheres. Roast for 15 minutes to start browning the outside.
4. Reduce the oven to 170°C (340°F) and continue roasting for 35 to 45 minutes, or until the thickest part reads 63°C (145°F). If the pan looks dry at any point, add a small splash of the wine to keep the juices from catching.
5. Transfer the pork to a board and rest for 10 minutes. Pour the wine into the roasting pan and stir, scraping up the browned bits to make pan juices.
6. Slice the pork and spoon over the pan juices. Cut the lemon into wedges and serve alongside for squeezing over at the table.

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