Wendell's Pork Loin Roast

Wendell made this a couple of nights ago.  The aroma while it was cooking was amazing. He found the recipe here on the Food & Wine website. 



Ingredients

6 large garlic cloves, coarsely chopped 
2 tablespoons coarsely chopped rosemary 
1 tablespoon whole fennel seeds 
1 teaspoon ground fennel 
2 teaspoons crushed red pepper 
2 teaspoons freshly ground black pepper 
1/4 cup extra-virgin olive oil 
One 10-rib pork loin roast 
Salt

How to Make It

Step 1    
Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.

Step 2    
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.

Make Ahead
The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.