Ingredients

6 garlic cloves, chopped
3/4 tsp. salt
1 Tbsp. olive oil
1 tsp. pepper
1 tsp. fennel seeds
2 pound boneless pork loin roast

Cooking Instructions

In small bowl and using fork, crush garlic with salt until in rough paste; mix in oil, pepper and fennel seeds. Cut slits over top and sides of roast; rub paste over roast. Place in shallow dish; cover and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 30 minutes. Transfer roast to roasting pan. Roast in 325 oven for 90 minutes until meat thermometer registers 160. Tent with foil and let stand for 10 minutes before slicing thinly.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)