|4||Bay leaves, minced|
|3 cloves||Garlic, finely chopped|
|1 Tablespoon||Wild Pollen Ranch Fennel Pollen|
|1 teaspoon||Finely chopped rosemary|
|1 Tablespoon||Sea salt|
|½ Tablespoon||Freshly ground black pepper|
Plus 2 Tablespoons
|Dry white wine|
|4 pounds||Center-cut boneless pork loin roast, preferably with rind attached|
Preheat the oven to 450°.
In a small bowl, combine the bay leaves with the garlic, Pollen Ranch Fennel Pollen and rosemary. Stir in the salt, pepper and 2 tablespoons of the wine. Rub the marinade over the pork and tie the roast at 1-inch intervals with kitchen string.
Set the roast on a rack in a medium roasting pan and cook for 30 minutes, basting with the remaining wine every 15 minutes.
Reduce the oven temperature to 350° and roast for another 30 minutes, basting periodically.
Turn the oven down to 300° and roast for 1 hour longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°.
Transfer the roast to a cutting board and let stand for 20 minutes. Remove and discard the strings.
Pour the juices from the roasting pan into a small saucepan and skim off as much of the fat as possible. Rewarm the pan juices and season with salt and pepper. Thinly slice the pork and arrange on a platter or plates. Drizzle with the pan juices and serve.