Tuscan Porcheta, it's a recipe from the Book Food Made Fast Simple Suppers (Oxmoor House) one of my favorite books for easy recipes. I hope you enjoy it, I made this recipe last December when my family was here and we really enjoy it, I hope you to.
3 Lb (1.5 Kg) Boneless pork loin, rolled and tied
Salt and fresh ground pepper
2 teaspoons Fennel seeds, crushed
1 yellow onion, thinly sliced
1 fennel bulb trimmed and thinly sliced
2/3 cup dry white wine (5 fl oz/150 ml)
- Prepare the Roast: prepare the oven to 400 F (200 C). Finely grate 1 tablespoon zest from 1 of the lemons, then thinly slice the second lemon. Season the pork generously with the salt and pepper ad the lemon zest, then sprinkler with the fennel seeds, patting them firmly so they adhere to the meat.
- Roast the Pork: In a shallow roasting pan just large enough to hold the pork, mix together the onion, fennel, and lemon slices, forming a bed for the meat. Sprinkler with salt and pepper and drizzle with 1/3 cup (2-1/2 fl oz /75 l) of the wine. Please the pork on the bed of vegetable and lemon slices. Roast until an instant-read thermometer inserted into the center register 145-150 degrees F (63-65 degree C) and the pork is barely pink in the center, about 1-1/2 hours. Transfer the pork to a carving board, cover loosely with aluminium foil, and let stand for 10 minutes while you make the sauce.