Roast Loin Of Pork

 INGREDIENTS:

•  4 lb loin of pork
• olive oil
• salt and paper
• 1/2 tsp dried leaf thyme
• 1/2 tsp dried leaf oregano
• 1/4 tsp anise seed
• 2 tbsp flour
• 1 onion,slice paper thin
• 1 cup chicken stock
• 1 cup dry white wine
• 1 clove garlic,crushed 
• dash nutmeg

        
PROCEDURE:
   Rub roast all over with olive oil.Sprinkle generously with
   salt and pepper. Combine thyme,oregano,anise seeds and
   flour and rub mixture over roast (not on ends).Attach onion
   slices with toothpicks to fat side of roast. Set in roasting pan
   bone side down(bones will serve as a rack), cover with
   transparent wrap and let stand in refrigerator at least 8 hours.
   Let stand at room temperature 2 hours before roasting.Heat
   oven to 375F(190C).Remove transparent wrap from roast and
   put in oven for 30 minutes.Remove from oven.Reduce oven
   temperature to 325F(160C)
.
   While roast is cooking the first 30 minutes, combine chicken  
    stock, wine, garlic and nutmeg u\in a small saucepan.
    Simmer 10 minutes.Pour this mixture over meat after 30
    minutes cooking.Return meat to oven and roast to 185F
    (85C) on meat thermometer-45 minutes  per lb(450g)
    or about 3 hours. Baste often during cooking...