Herb-Roasted Pork Loin

This is a South Beach Diet Phase One recipe I found in the Parties and Celebrations cookbook. It was easy and good, but looks fancy!  This would be good to try with other herb combinations, like sage and rosemary.


INGREDIENTS:
6 garlic cloves, minced
2 tsp dried oregano
2 tsp fennel seeds
2 tsp finely grated lemon zest
1 tsp extra-virgin olive oil
1/2 tsp salt
1 (3 lb) boneless center-cut pork loin roast

DIRECTIONS:
Position rack in middle of oven and heat to 350 degrees.*
Combine garlic, oregano, fennel seeds, zest, oil and salt in a small bowl. Mash until mixture forms a thick paste.
Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is opened, like a book.
Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed.
Rub the remaining garlic mixture over the outside of the loin.
Roast pork until internal temperature reads 150 degrees F, 1 - 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

Makes 8 (6 oz) servings

* I used my Programmable Slow Cooker with the meat probe inserted into the loin, set to 150 degrees.