Roast Pork

Last night we served roast pork as well as roast turkey. After trying porketta in Italy, I was inspired to season the roast with more of a Tuscan flair by adding fennel seeds. But you can use whatever herbs you have on hand. I've made this with a combination of rosemary, sage, thyme, oregano and mint (the herbs that grow well in my dad's garden!).


Usually I cook the roast until it's still pink inside, but because I was serving this cold, I cooked it longer until the meat was 160 degrees F in the thickest part.