Pork Roast with Fennel and Garlic

Preheat oven to 450 degrees F. In cup, combine garlic, fennel seeds, salt, pepper, and oil to make paste.

Place roast in small roasting pan (13-inch by 9-inch) and rub fennel paste on outside of pork and between bones. Roast pork 45 minutes. Turn oven control to 350 degrees F, cover meat loosely with tent of foil, and roast until meat thermometer inserted in thickest part of roast (not touching bone) reaches 155 degrees F, about 45 minutes longer. Internal temperature of meat will rise to 160 degrees F upon standing. When roast is done, transfer to warm platter and let stand 15 minutes to set juicesfor easier carving.

Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling. Remove from heat; skim and discard fat. Serve sauce with roast. Makes 8 main-dish servings.

Pork Roast with Fresh Sage: Prepare as above but substitute 1/4 cup fresh parsley, 2 tablespoons chopped fresh sage, and 1/2 teaspoon dried thyme for fennel seeds.

Nutritional information is based on one serving.