Six Hour Pork Roast

“The fresh herbs and spice paste form a wonderful crispy "crust" on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process!”
READY IN:
6hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 275.
  2. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.
  3. With motor running, add wine and oil and blend until combined well.
  4. If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat.
  5. 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.
  6. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
  7. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours.
  8. Transfer roast to cutting board and let stand 15 minutes.
  9. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

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