3 lbs. loin of pork, boneless butterflied and pounded 3/4 inch thick
2 garlic cloves
4 sprigs of rosemary
1 cup fresh fennel and leaves
3 tbs. olive oil
½ cup carrot, diced
½ celery stalk, diced
½ cup onion, roughly chopped
2 ½ cups chicken stock
Finely chop garlic, leaves from 2 rosemary sprigs and fennel. Add 1 tbs. of oil, freshly ground pepper and salt to taste and make a paste in a mortar or blender.
Spread 2/3 of the mixture on the inside of the loin, roll tightly and tie with kitchen twine. Thread the 2 remaining sprigs of rosemary through the ties on either side of the roast. Salt and pepper the outside, set in a baking pan and coat with remaining olive oil. Bake at 450F for 15 minutes.
Turn down the oven to 400F, drain fat from the pan and place the vegetables around the roast. Cook for 15 minutes. Add stock and baste periodically for and additional 45 minutes or until a meat thermometer registers 155 to 160 degrees.
Remove the roast to a platter and crush all the vegetables well. Pass them through a sieve or food mill, along with the pan juices. Skim fat and cook sauce a bit longer if it is too thin. Season with salt and pepper, if needed, and serve with the sliced roast.
