Herb Encrusted Pork Loin

This goes great with the balsamic onion & potato recipe!

Ingredients

* 1 small bunch fresh rosemary, leaves picked and finely chopped
* Salt and pepper
* 2 tablespoons freshly ground fennel seeds
* 1 (3 1/2-pound) boneless rolled pork loin, preferably free-range or organic, skin off, fat   scored in a crisscross pattern
* Olive oil
* 6 cloves garlic, crushed
* 1 medium red onion, peeled and quartered
* 2 stalks celery, trimmed and chopped
* 4 bay leaves
* 2 wine glasses white wine

Directions

Fire up the oven to about 600 degrees F, and then let it cool a little bit after you move the coals to one side. The pork will sear at first and then cook evenly after it cools down in the oven.

To prepare the pork, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
Get a large cast iron pan or dutch oven that your pork will fit snugly into. Pour in a little olive oil and place the pork in the oven, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Baste the pork a couple times while cooking. You may need to move it to the front of the oven in order to keep it from cooking too fast and drying out.
After the meat is cooked(160 degrees), prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over a stove burner(or your wfo) and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices.