Herb-Roasted Pork Loin

• 4 large garlic cloves
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh sage leaves
• 2 teaspoons crushed fennel seeds
• sea salt & freshly ground black pepper, to taste
• 1 bone-in pork loin roast, about 5 lb
• 4 tablespoons olive oil
• 1 yellow onion, halved and sliced
• 1 cup dry white wine, such as Pinot Grigio

1. Preheat an oven to 325u0b0F.
2. Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
3. Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150u0b0F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
4. Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
5. Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.

garlic, rosemary, sage, fennel seeds, salt, loin roast, olive oil, yellow onion, white wine

Taken from www.food.com/recipe/herb-roasted-pork-loin-417741 (may not work)