Six Hour Pork Roast

• 2 tablespoons finely chopped fresh sage
• 2 tablespoons fresh rosemary
• 10 cloves garlic
• 1 tablespoon fennel seed
• 1 1/2 tablespoons coarse salt
• 1 tablespoon cracked black pepper
• 1 tablespoon dry white wine
• 1 tablespoon olive oil
• 6 lbs boneless boston pork roast (not tied)
• kitchen twine

1. Preheat oven to 275.
2. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.
3. With motor running, add wine and oil and blend until combined well.
4. If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat.
5. 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.
6. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
7. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours.
8. Transfer roast to cutting board and let stand 15 minutes.
9. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

fresh sage, fresh rosemary, garlic, fennel seed, coarse salt, cracked black pepper, white wine, olive oil, pork roast, kitchen twine

Taken from www.food.com/recipe/six-hour-pork-roast-54379 (may not work)