Roast Pork

3 lb. boneless shoulder butt pork roast
4 cloves garlic
2 branches rosemary
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. fennel seeds, optional
1 tsp. lemon rind, grated, optional
3/4 cup white wine or chicken broth

Chop garlic coarsely. Remove rosemary from branches and chop together with garlic until minced.
Combine garlic mixture together with salt, pepper, fennel seeds and lemon rind.
If the pork roast has been tied by the butcher, untie and unroll the roast. Spread most of the garlic mixture onto the the meat.
Roll up the roast and tie with cotton kitchen string.
Rub any remaining garlic mixture onto the surface of the roast.
Cover and refrigerate at least 8 hours.
Place roast in a roasting tin and roast at 450 degrees for 20 minutes.
Pour the wine over the roast. Roast at 375 degrees for another 1 1/2 hours (or until roast registers 140 degrees F on a meat thermometer), basting with pan juices occasionally.
Remove from oven and let rest 20 minutes before slicing.

Makes 8 servings