Tuscan-style baked pork with fennel

Ingredients:

• 6 cloves garlic, chopped
• 1/4 cup chopped fresh rosemary and several whole branches
• 1/4 tsp dried pepper flakes
• 2.7 kg pork loin on the bone
• 1 lemon, cut in half
• 2 fennel bulbs, cut lengthwise into 4 pieces
• Salt

Preparation:

1. Combine garlic, chopped rosemary, 1 tablespoon salt, and red pepper in a bowl. Make shallow slits (about 2 cm) between the pork ribs. Then lard the pork with half of the garlic mixture. Rub with lemons and the remaining garlic mixture. Cover the pork with plastic wrap and refrigerate overnight.
2. Remove the pork from the refrigerator and let it rest at room temperature for about 30 minutes. Place the baking sheet in the oven and preheat to 190°C.
   
   Place the fennel bulbs and rosemary sprigs in a baking dish. Place the pork on top and roast in the oven until a thermometer inserted into the center of the pork reaches 160°F (70°C), about 1 hour 45 minutes. Remove the pork from the dish and transfer it to a platter, cover with foil, and let it rest for 15 minutes.
3. Turn the fennel bulbs over and return the baking dish to the oven. Continue baking until the fennel is caramelized, about 15 minutes. Cut the pork into portions and serve with the fennel bulbs.