Today, pork is bred to be much leaner. Any cuts from the loin - like pork chops and pork roast - are leaner than skinless chicken thighs, according to USDA data. So next time you're reaching for the chicken breast, consider a pork loin roast instead.
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| Pork loin roast
Ingredients
3 cloves of garlic, pressed
2 tablespoons of black pepper, cracked
1 tablespoon of fennel dust
1/4 teaspoon salt
3 tablespoons olive oil
3 lbs. boneless pork loin
Rosemary sprig
 Preheat oven at 350 degrees F.
Mix the first 4 ingredients in a bowl. Rub the garlic mixture all over pork.
Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat.
Sear the pork loin on all sides until golden brown. Place the saute pan in the oven with rosemary sprig and roast the loin for 1 1/2 hours (30 minutes per pound) or until the meat registers 150 degrees F.
Allow to rest for 10 minutes. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over.
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