Ingredients:
3 pounds loin of pork roast - boneless
2 cloves garlic
4 sprigs of rosemary
1 cup fresh fennel and leaves
3 tablespoons olive oil
½ cup carrot - diced
½ celery stalk - diced
½ cup onion - roughly chopped
2 ½ cups chicken stock
Place garlic, rosemary, fennel, salt and pepper to taste, and olive oil in a food processor or blender. Pulse to make a paste.
Using a knife, make slits in the pork roast. Do not remove fat from the roast. Rub the paste all over roast making sure to press some of the paste in each slit. Place roast, carrots, celery, and onion, into a roasting pan. Insert meat thermometer into roast. Bake at 450°F for 15 minutes.
Turn oven temperature down to 400°F and add chicken stock. Baste periodically and let cook until the meat thermometer reads 160°F. Remove from oven and let set 5 minutes before slicing.
Transfer vegetables and juices from pan to food processor. Blend to puree. Let sauce set a few minutes then skim off the fat before serving.
Serve pork slices on platter with sauce on the side.