Double Pork Loin Roast With Fennel And Sage

• 1 fat-trimmed, boned, tied double pork loin roast (4 3/4 to 5 lb.; see notes)
• 1 tablespoon fennel seeds
• 2 teaspoons dried rubbed sage
• 2 teaspoons whole black peppercorns
• About 1 1/2 teaspoons kosher or coarse salt
• 1 cup fat-skimmed chicken broth

1. Rinse pork and pat dry.
2. In a food processor (a mini model works best), blender, or mortar with pestle, coarsely grind or crush fennel seeds with sage, peppercorns, and 1 1/2 teaspoons salt. Rub all the fennel-seed mixture evenly over pork, tucking some into crevice where roasts join.
3. Set meat on a rack in a 9- to 10-inch by 13- to 15-inch rimmed pan. Bake in a 375u0b0 regular or convection oven until a thermometer inserted in center of roast reaches 150u0b0, about 2 1/4 hours.
4. Transfer roast to a platter; let rest in a warm place for at least 10 and up to 30 minutes.
5. Meanwhile, skim and discard fat from pan drippings. Add chicken broth to pan; scrape bottom to release browned bits. Set pan over high heat and stir until boiling. Pour any juices accumulated on platter into pan. Pour mixture through a fine strainer into a small pitcher.
6. Slice meat and serve with pan juices, salt to add to taste, and fennel and Belgian endive casserole.

pork loin, fennel seeds, sage, whole black peppercorns, kosher, chicken broth

Taken from www.myrecipes.com/recipe/double-pork-loin-roast-with-fennel-sage (may not work)