Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.
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|Serving Size: 1 Serving (2554g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 146 (68%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 323.3mg||9 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 13g|
|Protein 3.2g||5 %|
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Calories per serving: 216
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