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<RecipeHeader>
<RecipeTitle>roast pork with pan sauce</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
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<IngredientText>Ingredient
2 table spoons extra virgin olive oil plus more for pan.
8 garlic cloves peeled</IngredientText>
<Ingredient id="750" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="3.3" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>fresh rosemary leaves</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>2 tables spoons fennel seed</IngredientText>
<Ingredient id="702" quantity="0.0" unit="" comment="Coarse" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
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<IngredientItem>Coarse salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1973" quantity="0.0" unit="" comment="ground" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
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<IngredientItem>ground black pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1 boneless pork shoulder 4 lbs thin layer of fat left on</IngredientText>
<Ingredient id="-1" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="cup">1/2 cup</IngredientQuantity>
<IngredientItem>dry white whine such as Sauvignon blanc</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<RecipeText>11/2 low sodium chicken broth

1) pre heat oven at 450 degrees and lightly oil the bottom of metal roasting pan. In a food processor combined oil, garlic, rosemary, funnel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until paste forms.
2) with a parking knife gently score the porks fat layer, making 10 to 15 small 1/2 inch deep cuts all over. Rub pork with garlic paste, pushing it in to cuts with kitchen twine, tie potion 1 inch increments and transfer to pan.
3) roast until golden brown,for 30 minutes then reduce heat to 300 degreese and roast until thermometer reads 170 degreese about 2 1/2 hours.
Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
4) meanwhile , pour pan drippings into a small bowl and skim fat . Set pan over medium, add whine and cook, stirring and scraping up browned bits, until wine is reduced by half, bout 4 min. Add flour and whisk to combine. Cook 1 min slowly whisking until sauce thickens slightly 3 min surve with pork.
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