Pork Roast with Fennel & Pears

Heat the oven to 350 degrees F. Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes. Put the fennel, shallots, pears, sherry, and stock into a large casserole or small roasting pan; toss to combine. Put the pork in the pan and pat the fennel seeds over the pork. Sprinkle the pork with the salt and pepper.

Cover the pan with a lid or foil, and cook the pork until it's easily pierced with a fork and its juices run clear, 3 1/2 to 4 hours. Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Slice and serve with the fennel, pears, and pan juices (degreased if necessary) spooned over the top.