Rosemary Pork Loin

• 1 cup chopped fresh fennel, and leaves
• 4 teaspoons snipped fresh rosemary
• 2 garlic cloves, minced
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons olive oil
• 3 lbs pork loin roast
• 2 sprigs fresh rosemary
• 12 cup chopped carrot
• 12 cup chopped onion
• 14 cup chopped celery
• 2 12 cups reduced-sodium chicken broth

1. Preheat oven to 450F.
2. In a processor blend fennel, snipped rosemary, garlic, salt, pepper and 1 T oil until it forms a chunky paste.
3. Spread 3/4 mixture on roast.
4. Roll up roast and tie.
5. Thread the rosemary sprigs through the ties on the top side of the roast.
6. Place a few small slits in the top of the roast and brush with olive oil.
7. Spread remaining mixture on top of roast.
8. Place roast in rack and bake 15 minutes.
9. Reduce heat to 400F; drain fat and place veggies around roast in pan.
10. Bake 15 minutes more.
11. Add 1/2 of the broth to the pan and bake 50-60 minutes.
12. Baste roast with remaining broth every 15-20 minutes.
13. Remove from oven on to platter and make a sauce with the juices and drippings in pan.
14. Serve with roasted potatoes, rice, mashed potatoes or whatever you like.

fresh fennel, rosemary, garlic, salt, pepper, olive oil, pork loin roast, rosemary, carrot, onion, celery, chicken broth

Taken from www.food.com/recipe/rosemary-pork-loin-91393 (may not work)