Ingredients:
1 teaspoon fennel seeds
6 minced garlic cloves
4 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon vegetable oil
1 teaspoon dry mustard
salt and pepper
1 (2 1/4 lb) double boneless center cut pork loin roast ( about 1.125 kg)
Directions:
Using a mortar and pestle crush fennel seeds, place in a small bowl.
Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
Place roast on a rack in roasting pan. Roast in centre of a 325 F (160 C) convection oven until meat thermometer insterted in the middle registers 160 F (70 C) – about 80 minutes.
Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
If cooking in a conventional oven, set temperature to 325 F (160 C) and roast on middle rack for approximately 2 hours.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.