Ingredients for 4 people:800 g pork loin2 cloves of garlic6 small sprigs of fresh wild fennel4 g fennel seeds1 glass young, fresh white wine1 glass Vin Santo Occhio di Pernice Riserva8 tbsp Extra Virgin Olive Oil1 untreated lemon salt pepper
Truss the meat with kitchen string and then rub it with 4 tablespoons of olive oil, the fennel seeds, salt and pepper. Heat another 4 tablespoons of olive oil in a heavy-bottomed pan, put the pork in and brown it all over, using two wooden spoons to turn it round in order to avoid piercing it (this would cause the juices to escape and make the meat dry). When it has browned, pour in the white wine and Vin Santo, let them evaporate completely and turn the meat around in the juices. Now lower the heat and add the crushed cloves of garlic; put the lid on and cook for approximately an hour (if necessary, gradually add a little hot water). Turn the heat off, let the pork rest for a few minutes, then remove the string and transfer it onto a chopping board to cool. Mix the grated lemon zest and sprigs of wild fennel with the cooking juices in the pan. Slice the pork and serve it with the cooking juices strained through a sieve.