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Ingredients

• 1 cup  chopped fresh fennel and leaves
• 3 to 4 teaspoons  snipped fresh rosemary
• 2 cloves  garlic, minced
• 1/2 teaspoon  salt
• 1/4 teaspoon  freshly ground black pepper
• 2 tablespoons  olive oil
• 3 pounds  boneless pork top loin roast (double loin, tied)
• 2 sprigs  fresh rosemary
• 1/2 cup  carrot, chopped
• 1/2 cup  coarsely chopped onion
• 1/4 cup  chopped celery
• 2-1/2 cups  reduced-sodium chicken broth

Description

This Tuscan-style Roast Pork Is A Wonderful Meal For Dinner Guests. Leftover Slices Make Terrific Sandwiches.

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