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!
SERVES 6
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast (not tied)
kitchen twine
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast (not tied)
kitchen twine
Preheat oven to 275.
Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.With motor running, add wine and oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat.
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.
Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
Put pork, fat side up, in a roasting pan - add 1 cup hot water - roast 6 hours
Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
