1/4 C. plus 1 T. EVOO
2 T. sambuca
4 large cloves garlic, minced
2 T. fresh rosemary, finely chopped
2 t. dried fennel seed, crushed
1 t. ground coriander
kosher salt and freshly ground pepper
1 3-lb. boneless pork loin (1/8-in fat on top)
1-1/2 lb. small yellow potatoes (about 10), halved
3 med parsnips, peeled, cut lengthwise into quarters and cored
2 med sweet onions, halved lengthwise and cut into 1/4-in slices
1 large fennel bulb, stalks trimmed, bulb quartered, cored and cut lengthwise into 1/4-in slices, fronds reserved
1-1/2 C. low-sodium chicken broth
3/4 C. dry white wine
1. In a small bowl, combine 1 T. each of the oil and sambuca with the garlic, rosemary, fennel seeds, coriander, 1-1/2T. salt and 3/4t. pepper to make a paste. Pat the roast dry with paper towels. Rub the paste over the entire roast. Cover and refrigerate overnight.
2. Position a rack in the center of the oven and heat to 400.
3. Arrange the potatoes, parsnips, onions and fennel in a 13x17-in or similar roasting pan. Season with 1/2t. salt and 18t. pepper and drizzle with the remaining 1/4C. EVOO. Roast, turning occasionally, until a fork inserted in the center of each type of vegetable meets little resistance, about 40 minutes.
4. Meanwhile, remove the roast from the refrigerator and let sit at room temperature for 30 minutes.
5. Reduce the oven temp to 300. Put the roast, fat side up, on top of the vegetables. Add the chicken broth and wine and roast, basting the meat and vegetables occasionally, until an instant read thermometer inserted into the roast registers 135 to 140, about 2 hours.
6. Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20-30 minutes. With a slotted spoon, transfer the vegetables to a large sheet of foil and keep warm in the turned off oven.
7. Pour the juice from the roasting pan into a fat separator and let sit until the fat rises to the top. Pour the clear juice into a 1-qt saucepan, leaving the fat behind, and put over med-high heat. Add the remaining 1T. sambuca and summer until the jus is slightly reduced, 3-5 minutes. Strain through a fine sieve and season to taste with salt and pepper.
8. Arrange the pork on a platter with the vegetables, garnish with the fennel fronds and serve with the jus on the side.
Nutrition(6 servings) : 600 calories, 49g protein, 44g carbs, 23g fat, 110mg chol, 1070mg sodium, 7g fiber