A flavorful and tender pork roast infused with aromatic herbs, perfect for a cozy dinner.
Preheat your oven to 275°F (135°C).
Preheating ensures even cooking from the start.
In a food processor, blend together the sage, rosemary, garlic, fennel seeds, salt, and pepper until a thick paste forms.
Pulse the ingredients to avoid overheating the herbs.
With the motor running, add the white wine and olive oil to the paste and blend until well combined.
Adding the liquids slowly helps emulsify the paste.
Trim excess fat from the pork roast, leaving about 1/8-inch of fat on top.
Leaving a thin layer of fat helps keep the roast moist.
Make small incisions on all sides of the pork and fill each with a teaspoon of the herb paste.
Use a small spoon to easily fill the incisions.
Spread the remaining herb paste evenly over the pork roast and tie it with kitchen string at 2-inch intervals.
Tying the roast helps it cook evenly.
Place the pork, fat side up, in a roasting pan and roast in the oven for 6 hours.
Low and slow cooking ensures tender meat.
Let the roast rest for 15 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat moist.
Slice the roast into thick pieces and serve.
Use a sharp knife for clean slices.
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