Roast Pork From Sienna

• 2 kg lean pork loin
• 1 bunch of sage (1/2 cup chopped)
• 1 bunch of rosemary (really)
• 1 Tbsp Fennel
• 1 Head Chopped Garlic (to taste)
• 1 cup white wine
• Olive Oil
• salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Poke a tube down the center of the pork loin, like a pipe to insert the garlic and herbs, fennel seeds and salt and pepper. Rub salt and olive oil over the outer surface of the pork loin. Add wine to the roasting pan
3. Cook for 20 minutes at 400
4. Reduce temp to 325, cook an additional 1 - 1.5 hours, basting and turning frequently so that it becomes golden brown on all sides.
5. AT 45 MINUTES... take off most of the fat and add potatoes which have been cut into 2 " pieces
6. Tent and let pork rest for 10 min before serving.

lean pork loin, sage, rosemary, fennel, garlic, white wine, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/roast-pork-from-sienna-52876801 (may not work)