6 cloves garlic, minced
1 to 2 tablespoons fennel seeds
1 teaspoon coarse salt
Freshly ground pepper
1 (7-pound) boneless pork rib roast
Fruity olive oil
Make paste of minced garlic, fennel seeds, salt and pepper to taste with mortar and pestle or mash with side of chef's knife. Unroll roast, if tied. Spread most of paste over meat, reserving 1 tablespoon or more.
Roll and tie roast so that white tenderloin is in center and dark meat is outside. Make a few incisions with sharp knife about 1/2 inch deep in roast and stuff some paste into incisions. Rub olive oil over meat and place in roasting pan.