Roast Pork with Fennel Recipe

Ingredients

1 3- to 4- pound pork loin blade roast

1/2 tsp fennel seed

2 tbsp sugar

1 tsp salt

1 tsp ground sage

1 tsp dried marjoram, crushed

1/4 tsp celery seed

1/4 tsp dry mustard

1 tbsp snipped parsley

Oven 325^o

Method

Stud roast with fennel seed by inserting the tip of a knife into the meat and pushing 4 or 5 seeds into a meat pocket as you remove the knife. Cut about 15 evenly spaced pockets on meat's surface. Combine sugar, salt, sage, marjoram, celery seed, dry mustard, and 1/8 tsp pepper; rub roast with mixture. Cover roast; let stand 4 hours in refrigerator.

Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325^o oven for 2 1/4 to 2 3/4 hours or till meat thermometer registers 170^o. Place on a platter; sprinkle with parsley. Serves 8 to 10.

Per serving(1/8 of servings): 412 g calories, 23 g Protein, 3 g carbohydrates, 33 g fat, 347 mg sodium

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