Pork Roast Wrapped in Bacon with Fennel and Rosemary Crust
2 1/4 to 2 1/2 lb pork roast
2 tablespoons olive oil
4 garlic cloves
1 1/2 tablespoon fennel seeds
1 1/2 tablespoon fresh rosemary
Kosher salt and ground pepper
About 8 slices of thick cut bacon
1 cup chicken broth
Preheat oven to 450 degrees. In a small food processor, combine olive oil, fennel seeds, rosemary, garlic and salt and pepper to taste. Pulse together until chopped.
Rub half the mixture on the pork roast. Then, lay slices of bacon, slightly over lapping over roast. Tuck bacon ends under roast and secure with tooth pick on the sides.
Rub remaining herb mixture over pork slices.
Place in a roasting pan and roast for 30 minutes.
Turn down temperature to 300 degrees and roast for about another hour, until internal temperature is 170.
Remove from pan and cover with foil and let rest for 15 minutes before slicing.
Heat pan juices with 1 cup of chicken broth. Strain gravy before serving.
Serves 4 to 6, depending on how thick you slice.