Tuscan roast pork

Ingredients for 4 servings:

• 1 kg pork loin
• 1 organic lemon(s)
• 2 rosemary sprigs
• 3 garlic cloves
• 2 tsp fennel seeds
• 100 ml white wine
• 3 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Preheat the oven to 170°C fan/convection oven. Wash the pork loin and pat dry. Finely chop the fennel seeds. Peel and finely chop the garlic cloves. Pick and finely chop the rosemary needles. Grate about half the lemon zest. Squeeze the juice from half of the lemon. Mix the fennel, garlic, lemon juice, lemon zest, and rosemary with olive oil, pepper, and salt to form a paste. Rub the pork loin evenly all over with the seasoning paste. Place the meat in an ovenproof dish and just cover the bottom of the dish with the white wine. Roast the roast in the preheated oven for about 65 to 75 minutes. Baste it occasionally with some of the liquid from the dish. Served with ciabatta bread, but fennel also tastes great.