This recipe makes 8 serving(s)

.Ingredients

• 1 tsp (5 mL) fennel seeds
• 6 cloves garlic, minced
• 4 tsp (18 mL) chopped fresh thyme, (or 1 tsp/5 mL dried)
• 1 tbsp (15 mL) vegetable oil
• 1 tsp (5 mL) dry mustard
• 1/2 tsp (2 mL) each salt and pepper
• 1 boneless centre-cut double-loin pork roast, (about 2-1/4 lb/1.125 kg)

Preparation:

Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.

Place roast on rack in roasting pan. Roast in centre of 325°F (160°C) convection oven until meat thermometer inserted in centre registers 160°F (70°C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.

Conventional oven: Centre rack at 325°F (160°C) for 2 hours. To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, add 10 minutes to convection and 1 hour to conventional times.

Garlic Pork Roast (Source: Canadian Living Magazine: March 2004)

This recipe makes 8 serving(s)

.Ingredients

• 1 tsp (5 mL) fennel seeds
• 6 cloves garlic, minced
• 4 tsp (18 mL) chopped fresh thyme, (or 1 tsp/5 mL dried)
• 1 tbsp (15 mL) vegetable oil
• 1 tsp (5 mL) dry mustard
• 1/2 tsp (2 mL) each salt and pepper
• 1 boneless centre-cut double-loin pork roast, (about 2-1/4 lb/1.125 kg)

Preparation:

Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.

Place roast on rack in roasting pan. Roast in centre of 325°F (160°C) convection oven until meat thermometer inserted in centre registers 160°F (70°C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.

Conventional oven: Centre rack at 325°F (160°C) for 2 hours. To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, add 10 minutes to convection and 1 hour to conventional times.