Herb Roasted Pork Loin

Ingredients:

• 6 garlic cloves, minced
• 2 tsp dried oregano
• 2 tsp dried fennel seeds
• 2 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/4 tsp salt
• 1 (3-pound) boneless center-cut pork loin roast

Makes 8 (6 oz) Servings

1. Position rack in middle of oven and heat oven to 350 F.
2. Combine garlic, oregano, fennel seeds, lemon zest, oil and salt in a small bowl. Mash until mixture forms a thick paste.
3. Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is opened, like a book.
4. Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed. Rub the remaining garlic mixture over the outside of the loin.
5. Roast pork until internal temperature reads 150 F, 1-1 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Italian food isn't always about pasta; there is so much more. Pork is such a universal ingredient it can go into any ethnic dish. I must say, Italian pork is delicious. The Italian flavors of rosemary, garlic and fennel make this pork so heavenly delicious it will make you wish you were in Tuscany. Don't be afraid to put on too much olive oil. You don't want your pork to be too dry. The pork is even better the next day as leftovers because the herbs are marinating in the pork overnight. I highly recommend serving Roasted Eggplant and Peppers and Warm White Beans with Rosemary with the pork for an authentic Tuscan dinner. And if you can, invite Mario Batali, Michael Chiarello, Scott Conant, Giada De Laurentis and I think they will be impressed.