Preheat oven to 400 degrees F.
Sprinkle olive oil either into a Dutch Oven or a roasting pan and heat over medium-high heat until the oil is hot.
Sprinkle rosemary, salt, pepper, and fennel seeds on your cutting board. Roll the pork loin the herb mixture, making sure the mixture adheres to the meat (press lightly with your hands).
Place the prepared pork loin into the hot oil and brown on all sides. Add the onion, garlic, celery, and bay leaves. Drizzle the wine over the top of the meat.
Place the pot with the prepared pork loin, uncovered, into the oven and cook approximately 1 hour (basting about half way through) or until a meat thermometer inserted into thickest part of the roast registers 140 degrees F. to 145 degrees F. Remove from oven.
To serve, slice meat and transfer to a serving platter.
Makes 6 servings.
* To pull rosemary leaves from the stem, hold at the top of the stem and pull leaves backwards and down. You may use the tender part at the top of the stem (chop along with the leaves). If you rosemary plant is in bloom, use the beautiful flowers as a garnish on your serving platter.
Roasted Pork Loin with Fennel and Rosemary Recipe: https://whatscookingamerica.net/KarenCalanchini/RoastedPorkLoin.htm