Heat oven to 200 degrees. With a mortar and pestle – crush roughly equal amounts of fennel, anise and rosemary to release their aroma.
Rub pork all over with honey and sprinkle with ¼ teaspoon salt and pepper; distribute the crushed fennel, anise and rosemary all over the top and sides of the roast.
Roast another 45 minutes or until pork juices run clear then let the meat rest 15 minutes before slicing
**Serves beautifully with roasted parsnips – especially if the parsnips are added into the same tray as the pork (even pop them under the meat) after the first 20 minutes or so of roasting, allowing them to caramelise in the pork drippings.**
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