Loin of Pork with Fennel and Garlic

Ingredients

• 1 teaspoon pepper black freshly ground
• 1 tablespoon dijon mustard 
• 2 teaspoons fennel seeds 
• 0.3 cup rosemary leaves fresh chopped
• 6  garlic cloves 
• 1 tablespoon kosher salt 
• 2 tablespoons lemon zest 2 lemons
• 2 tablespoons olive oil good
• 5 pound loin of pork bone in

Equipment

• food processor
• bowl
• oven
• roasting pan
• aluminum foil
• cutting board

Directions

1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
2. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped.
3. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F.
4. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.