The perceptual sweetness of cherries from Bel ‘Bruzzo pairs particularly well with pork. We are pleased to accept many of your pairings into our compilation of recipes and memorable times at the dinner table. Here, instead of actual sweetness from cherries, is a pork recipe that uses fennel and a touch of basil for the background sweetness, then sage and rosemary for depth of flavor. Very satisfying, especially with the Bel ‘Bruzzo. Be sure to read the whole recipe, to include Chris’ variation, which is excellent.

1/4 Cup finely chopped fresh rosemary
2 Tablespoon finely chopped fresh sage
2 Teaspoon crushed fennel seeds
1 Tablespoon kosher salt
1 Teaspoon freshly ground black pepper
4 Pound center cut boneless pork loin
2 1/2 Tablespoon olive oil
10 Clove garlic thiny sliced
1/4 Cup dry white wine
1 Cup chicken or beef stock

Combine rosemary, sage, fennel seeds, salt and pepper with 2 tablespoons olive oil. Rub on roast.

Brush roasting pan with 1/2 tablespoon olive oil and scatter sliced garlic on the bottom of pan as a bed for the roast.

Place roast in pan fat side up and roast in center of oven at 450 for 15 minutes. Reduce heat to 300 and roast until 145-150 (1 1/4 hours). Remove roast and rest covered in foil for 15 minutes

Pour fat off from roasting pan, add wine over high heat, bring to boil scraping up browned bits from bottom. Add stock and cook until sauce is reduced by 1/2. Strain and season to taste.

Variations: I have modified the recipe.

Combine rosemary, sage, fennel seeds salt and pepper (and I use 3-4 basil leaves) in a food processor. add olive oil until a nice wet paste consistency is achieved.Coat top, sides and ends of roast. and refrigerate for up to 4-6 hours before cooking.grill using indirect heat until internal temp is 135 degrees. remove and let stand for 15 minutes.

Courtesy of Christopher Gillette