| Ingredients |
| 6 |
garlic
cloves, peeled and minced |
| 2 |
tbsp.
fennel seeds |
| 1 |
tsp.
salt |
|
Freshly
ground pepper to taste |
| 1 |
boneless
pork rib roast or a boneless port butt, about 4 lbs. |
| 1 |
lb.
Isernio’s Italian Sausage,
casings removed, crumbled |
|
Olive
oil |
|
|
|
|
| Method |
 Make a paste with the minced garlic, fennel, salt and pepper using a mortar and pestle. If the roast is rolled and tied, unroll it. Spread 3/4 of the paste over the meat. Stuff the cavity with the sausage, then roll and tie the roast with string. Make a few incisions about 1/2" deep in the roast and stuff some of the paste into them. Rub any remaining paste over the outside of the meat. Rub a little olive oil over the meat and place in a roasting pan. |
|
Roast, uncovered, in a preheated 350° oven for about 2 hours or until temperature registers 150° on a meat thermometer. Baste the roast 2 or 3 times with the pan juices. |
|
Remove from oven and allow to cool slightly. Cut into 1/2" slices and serve.
Serves 4 to 6. |
|
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