Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2 1/2     tablespoons   olive oil
1                       boneless pork loin -- trimmed
1/4       cup           finely chopped fresh rosemary
2         tablespoons   finely chopped fresh sage
2         teaspoons     crushed fennel seed
1         tablespoon    kosher salt
1         tablespoon    freshly ground black pepper
10        large         garlic cloves -- peeled and sliced
***PAN SAUCE***
1/4       cup           dry white wine
1         cup           chicken or beef broth
                        salt and pepper

Preparation:

To crush fennel seed, process in a small food processor or place in a heavy, zipper-style plastic bag and pound with a mallet. Preliminaries: Preheat oven to 450 degrees. 1. Brush meat with 1 tablespoons olive oil. Combine herbs, fennel seed, salt and pepper. Rub over meat. Drizzle meat with additional 1 tablespoon olive oil. 2. Brush shallow roasting pan with 1/2 tablespoon olive oil and scatter sliced garlic on bottom to provide a bed for the roast. Place roast on garlic, fat side up. Place in middle of preheat oven for 15 minutes. Turn oven to 300 degrees. Roast 1 1/4 hours longer or until meat thermometer reads 150 degrees. Remove from oven; cover loosely with foil. 3. Prepare sauce. Pour off fat and add wine to roasting pan. Bring to boil over high heat, scraping up browned bits from bottom. Add broth and cook until sauce is reduced by half. If desired, strain sauce. Add salt and/or pepper as needed. Slice pork and spoon sauce over top.