INGREDIENTS

INSTRUCTIONS

Preheat oven to 275F.
Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a
food processor until a thick paste forms. With motor running, add wine and
oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of
fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in
each side of pork with a small sharp knife, and fill each with about 1
teaspoon herb paste. Spread remaining herb paste over pork, concentrating
on boned side, and tie roast with kitchen string at 2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven 6
hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you have one)
into thick slices.
Cooks' note:
. You can make herb paste 1 day ahead and chill, covered.
Makes 6 servings.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 215 Calories (kcal); 15g Total Fat; (60% calories from fat);
4g Protein; 18g Carbohydrate; 0mg Cholesterol; 8475mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Unlock the mysteries of God. Jesus is the key”