Ingredients
Method
1.Tie pork with kitchen string at 2cm intervals. Combine crushed garlic and seeds; rub over pork.
2.Preheat oven to slow.
3.Heat oil in large flameproof baking dish; cook pork, uncovered, until browned all over. Add wine and stock; bring to a boil. Cover dish tightly with foil; roast, covered, in slow oven 1½ hours.
4.Add fennel to dish, dot with combined butter and sliced garlic; re-cover dish with foil, roast 1¼ hours, turning pork and fennel occasionally.
5.Increase oven temperature to hot.
6.Remove foil from pork, spoon pan juices over pork and fennel. Roast, uncovered, in hot oven about 20 minutes or until lightly browned. Transfer pork and fennel to serving platter, cover; stand 15 minutes.
7.Meanwhile, place baking dish over heat; bring pan juices to a boil. Reduce heat; simmer, uncovered, until mixture reduces to about 2 cups. Pour pan juices over pork and fennel to serve.
