1 1/2 teaspoons (7.5 mL) black peppercorns, crushed

1 1/2 teaspoons (7.5 mL) fennel seeds, crushed

1 rack pork loin, with 6 bones, about 4 lbs (1.8 kg)

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a large plate, combine the spices. Top with the pork and toss to coat in the spice mixture. Season with salt.

In a large ovenproof skillet, brown the meat in the oil. Roast for about 1 hour and 15 minutes or until a thermometer inserted in the centre of the meat reaches 57 °C (135 °F). Set the rack of pork on a serving dish, letting the temperature rise to 63 °C (145 °F) and let rest for about 10 minutes.

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