Roast Pork In Fennel Sauce

• 2 tbsp Chopped Rosemary
• 4 Cloves Garlic
• 1 tsp Ground Pepper
• Salt to taste
• 1 tsp Fennel Seed
• 4 lb Pork Loin Roast (chined)
• 4 tbsp Buter
• 2 tbsp Extra Virgin Olive Oil
• 1 Fennel Bulb, sliced
• 1/2 cup of Milk
• 1 cup White Wine

1. Mix together the rosemary, garlic pepper, fennel seeds and salt to taste. Stuff the mixture between the meat and the bone then tie back together with kitchen string. Melt 1 tsp of butter in the roasting pan with the olive oil. Add the meat and place in a 350 degree oven for 1 1/2 hours, basting occasionally.
2. Meanwhile, or a day ahead, melt 1 tsp of butter and add the fennel and salt to taste then add a little water. Cover and ccook over low heat until tender, about 10 minutes.
3. Pour the contents into a blender with the rest of the butter until very smooth. If making ahead, refrigerate until ready to use at this point; or set aside.
4. When the meat is ready discard the bone and let rest. Pour off the fat from the roasting pan and deglaze with the wine. Add the fennel sauce and cook stirring until heated through. Pour sauce through a sieve and serve with pork.

rosemary, garlic, ground pepper, salt, fennel, buter, olive oil, fennel, milk, white wine

Taken from www.epicurious.com/recipes/member/views/roast-pork-in-fennel-sauce-50163187 (may not work)