BONELESS ROAST PORK FLORENTINE

Boneless roast pork Florentine image

Number Of Ingredients 7

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3 pounds Center cut boneless pork loin
4 cloves Large cloves garlic, crushed
4 teaspoons Fresh rosemary, chopped
1 teaspoon Fennel seeds, crushed, optional
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
2 tablespoons Olive oil

Steps:

Position rack in the center of the oven and set the temperature to 450 degrees
Mix the garlic, rosemary, fennel, and salt and pepper in a small bowl.
Make deep incisions in the pork, around four of them. Stuff the incisions with the garlic mixture and spread any remaining over the entire surface of the meat. Rub with 1 to 2 tablespoons olive oil.
Roast for 15 minutes. Reduce the oven temperature to 350 degrees and roast until a meat thermometer inserted in the thickest part of the meat registers 150 degrees. About 1 hour. Remove the roast to a cutting board, cover loosely with aluminum foil, and let stand for 10 minutes. Skim the fat off the pan juices. Slice the meat and serve with pan juices.