Francine's Texas Cuisine

 

Tuscan Roast Pork   3 cloves garlic, finely minced 2 tablespoons olive oil 1 tablespoon fennel seeds, crushed 1 tablespoon dried rosemary, crumbled 1 teaspoon salt 1/4 teaspoon black pepper 3 pounds boneless pork rib or loin roast Cherry tomatoes for garnish   In a small bowl blend the garlic, oil, fennel seeds, rosemary, salt and pepper. Rub mixture over entire surface of the pork. Place in a roasting pan, cover and refrigerate up to 8 hours. Heat oven to 350 degrees. Roast the meat uncovered, basting occasionally, for 2 hours or until a meat thermometer registers 170 degrees. Cool for 10 minutes, then slice 1/2 inch thick. Arrange the slices on a serving platter; garnish with cherry tomatoes and serve.

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