Ingredients
- 1kg pork loin, with a thin layer of fat left intact
- ¼ cup fresh rosemary, finely chopped or 2 Tbsp dried rosemary
- 2 Tbsp fresh sage, finely chopped or 1 Tbsp dried sage
- 2 tsp fennel seeds, crushed
- 1 Tbsp flaked salt
- 1 tsp freshly ground black pepper
- Pan Sauce
- 2½ Tbsp olive oil
- 10 garlic cloves, thinly sliced
- ¼ cup dry white wine
- 1 cup chicken or beef stock
- Flaked salt, to taste
- Freshly ground black pepper, to taste
Description
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