Directions:
- Preheat oven to 275°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.
- Cooks' note: You can make herb paste 1 day ahead and chill, 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 | 1802.32mg | 75% | |
| Potassium | 323.98mg | 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 | 64.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 226.06 Kcal (946 kJ) | ||
| Calories from fat | 120.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 19% | |
|---|---|---|---|
| Cholesterol | 76.22mg | 24% | |
| Sodium | 1933.47mg | 75% | |
| Potassium | 347.55mg | 7% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 1.2g | 4% | |
| Protein | 22.6g | 42% | |
| Vitamin C | 2.2mg | 3% | |
| Iron | 2.3mg | 12% | |
| Calcium | 69.5mg | 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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