Roast Pork Porchetta-Style

• 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

1. Preheat oven to 350u0b0.
2. 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.
3. Place roast, slit side down, on a shallow roasting pan coated with cooking spray.
4. Rub any remaining fennel mixture over top of roast.
5. Bake for 1 hour, 10 minutes or until thermometer registers 155u0b0.
6. Transfer roast to a serving platter; add wine to pan, scraping pan to loosen browned bits.
7. Pour wine mixture into a saucepan; bring to a boil over med-high heat.
8. Decrease heat and simmer until reduced to 2/3 cup, about 8 minutes.
9. Remove from heat; pour accumulated juices from serving platter into wine mixture.
10. Serve wine mixture with pork.

fennel seeds, salt, fresh ground black pepper, garlic, pork loin, white wine

Taken from www.food.com/recipe/roast-pork-porchetta-style-255339 (may not work)