Serves 4 to 6
INGREDIENTS
4 teaspoons minced fresh thyme, divided
1 tablespoon minced fresh rosemary
1 tablespoon kosher salt
2 teaspoons ground fennel
1 teaspoon pepper
¼ teaspoon red pepper flakes
1 (3-pound) boneless pork loin roast, trimmed
2 tablespoons vegetable oil
40 garlic cloves, peeled
1 ¼ cups chicken broth
⅓ cup dry white wine
⅓ cup heavy cream
BEFORE YOU BEGIN
You can use a blade-end or center-cut pork loin here. Three to four heads of garlic will yield 40 cloves. Note that the pork needs to be salted and refrigerated for at least an hour before cooking.
INSTRUCTIONS
Combine 2 teaspoons thyme, rosemary, salt, fennel, pepper, and pepper flakes in bowl. Sprinkle pork with thyme mixture. Wrap pork in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (I did 24 hours)
Adjust oven rack to middle position and heat oven to 300 degrees. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Unwrap pork and place in skillet. Cook until browned on all sides, about 7 minutes.
Scatter garlic around pork and transfer skillet to oven. Roast until pork registers 130 degrees, 40 to 50 minutes. Transfer pork to carving board, tent with aluminum foil, and let rest for 20 minutes. (After resting pork was right at 142°)
While pork rests, place skillet with garlic over medium-high heat (skillet handle will be hot) and cook, stirring occasionally, until garlic is sizzling and light golden brown all over, about 3 minutes. Add broth, wine, cream, and remaining 2 teaspoons thyme and bring to boil. Cook until sauce has reduced to slightly more than 1 cup and is thick enough to coat back of spoon, about 10 minutes. Remove from heat and cover to keep warm.
Slice pork thin. Serve with sauce.
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