1 boneless pork loin roast (4 lbs.)
10 cloves garlic, peeled and halved
1-2 tbsp. fennel seeds (see note)
1 tbsp. coarse salt, preferably sea salt
Fresh ground black pepper to taste

Cut about 20 slits in surface fat of roast. Tuck 1/2 clove garlic and a few fennel seeds into each slit. Rub roast well with salt and pepper. Cover with foil and refrigerate overnight. Bring roast to room temperature, then place on rack in shallow pan. Roast in preheated 350 degree oven about 2 hours or until meat thermometer inserted into thickest part registers 170. Makes 6-8 servings. Note: 1 tablespoon caraway seeds can be substituted for fennel.