Pork with 40 Cloves of Garlic

Lightly adapted from America’s Test Kitchen

• 4 tsp minced fresh thyme, divided
• 1 T minced fresh rosemary
• 1 T kosher salt
• 2 tsp ground fennel (I ground fennel seed in the food processor)
• 1 tsp black pepper
• .5 tsp red pepper flakes
• 1 (3-lb) boneless pork loin roast, fat cap intact
• 2 T vegetable oil
• 40 garlic cloves (3-4 heads), peeled
• 1.25 cups chicken broth
• 1/3 cup dry white wine
• 1/3 cup heavy cream

1. Combine 2 tsp thyme, rosemary, salt, fennel, pepper, and pepper flakes. Coat pork in spice mixture. Wrap in plastic wrap and refrigerate for up to 24 hours.

2. Heat oven to 300F. Heat oil in oven-safe nonstick skillet over medium-high heat until just smoking. Unwrap pork and brown on all sides, about 7 minutes. Note to future Aprille: your big yellow nonstick skillet is oven-safe to 350F.

3. Scatter garlic around pork and transfer skillet to oven. Roast until pork registers 130 degrees, 40-50 minutes (mine was a bit over 3 lbs, so it took longer; go by temperature). Transfer pork to carving board, tent with foil, and let rest for 20 minutes.

4. While pork rests, place skillet with garlic over medium-high heat and cook until garlic is sizzling and light golden brown all over,about 3 minutes. Add broth, wine, cream, and remaining 2 tsp thyme. Cook until sauce is reduced to about 1 cup and is thick enough to coat back of spoon, about 10 minutes.

5. Slice pork thinly. Serve with sauce.