Slow Roasted Pork

This is soooo good!

Serves 6

1 piece of pork loin, weighing 3.5 #s, boned and rolled
4 garlic cloves, thinly sliced (I used 6 plus some shallot slices)
1.5 tsp finely chopped fennel fronds or 1/2 tsp dried fennel
4 cloves
1.25 cups dry white wine
1.25 cups water (I used chicken broth)
salt and pepper

Preheat oven to 300°

Place the garlic slices in a small strainer and rinse under cold running water to moisten. Spread out the fennel on a saucer and roll the garlic (and shallot) slices in it to coat. Use a small, sharp knife to make incisions all over the pork, opening them out slightly to make little pockets. Slide the garlic slices and the cloves into the pockets in the pork. Season the meat all over to taste with salt and pepper [editor's note] (and ground hot chili peppers from your garden )

Place the pork in a large ovenproof dish or roasting pan. Pour in the wine and water. Cook in the oven, basting the meat occssionally for 2.5 to 2.75 hours or until the pork is tender but still quite moist. (mine took slightly over 3 hours to come up to 155° internally - it was a very late dinner!!)

If you are serving the pork hot, transfer it to a carving board, cover with foil and let rest before cutting into slices. If you are serving it cold, let it cool completely in the cooking juices before removing and slicing.

Enjoy!