Roast Pork Porchetta-Style - cooking recipe

Ingredients

2 tablespoons crushed fennel seeds
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 garlic cloves, minced
1 (3 1/2 lb) boneless pork loin roast, trimmed
1 cup dry white wine

Preparation

Preheat oven to 350\u00b0.
Combine the first 4 ingredients; make twelve 1 1/2 inch slits along 1 side of roast; stuff slits with some of the fennel mixture.
Place roast, slit side down, on a shallow roasting pan coated with cooking spray.
Rub any remaining fennel mixture over top of roast.
Bake for 1 hour, 10 minutes or until thermometer registers 155\u00b0.
Transfer roast to a serving platter; add wine to pan, scraping pan to loosen browned bits.
Pour wine mixture into a saucepan; bring to a boil over med-high heat.
Decrease heat and simmer until reduced to 2/3 cup, about 8 minutes.
Remove from heat; pour accumulated juices from serving platter into wine mixture.
Serve wine mixture with pork.