Pork loin roast with fennel, ratte potatoes, brussels sprouts and onion

Ingredients

3kg pork loin roast chine bone removed tied with kitchen twine or let your butcher do it

8 tablespoons of olive oil

2 tablespoons of sea salt with fresh herbs

2 rosemary sprigs chopped with a mezzaluna

6 sage leaves chopped with mezzaluna

1 cup of white wine

1 big whole fennel cut in quarts

350gr brussels sprouts blanched in water for 1mins

680gr ratte potatoes cooked in boiling water for 8mins

1 big white onion sliced

Preheat oven at 400f.

In a small bowl add 5 tablespoons of olive oil,1 tablespoon of Bolognese salt, rosemary and sage and mix together.

Rub roast with the herb oil put in a rectangular dish Emile Henry or in a roaster and let in rest room temperature for 1 hour

Put in your preheated oven for 30 mins

In a big bowl add fennel, onion, potatoes and brussels sprouts and use the rest of the oil and 1 tablespoon of Bolognese salt and mix

After the roast has been roasting 30 mins add all your vegetables around the dish and let it roast for another 30 to 40 mins

Check with a thermometer it should read 160f or 170f for medium

Check your vegetables, if the roast has reached the temperature, you want to remove it cover with aluminum paper and let it rest before you cut it