Tuscan Pork Roast

3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon fennel seed, crushed
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 boneless pork loin roast (3 pounds)

In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours or until a meat thermometer reads 160°, basting occasionally with pan juices. Let stand for 10 minutes before slicing. Makes 10 servings.