Directions:
- Preheat oven to 275 degrees F.
- Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
- If necessary, trim fat from top of pork, to leave a 1/8-inch thick layer of fat. Make 3 small incisions, each about 1-inch long and 1-inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
- Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
- Cook's note: You can make the herb paste 1 day ahead and chill it, covered
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.72 Kcal (882 kJ) | ||
| Calories from fat | 112.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 71.05mg | 24% | |
| Sodium | 455.97mg | 19% | |
| Potassium | 323.62mg | 7% | |
| Total Carbs | 3.49g | 1% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 21.07g | 42% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 2.1mg | 12% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 235.08 Kcal (984 kJ) | ||
| Calories from fat | 125.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.96g | 19% | |
|---|---|---|---|
| Cholesterol | 79.26mg | 24% | |
| Sodium | 508.67mg | 19% | |
| Potassium | 361.02mg | 7% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 1.25g | 4% | |
| Protein | 23.5g | 42% | |
| Vitamin C | 2.3mg | 3% | |
| Iron | 2.4mg | 12% | |
| Calcium | 71mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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