The technique for adding more flavor to this pork roast is similar to larding, except that instead of fat, garlic and ground fennel seed are inserted into slits in the meat. Fennel is commonly used to season pork (think of sweet Italian sausages), but fresh rosemary or sage is also appropriate; chop the herbs to insert into the slits and then chop some more to season the rest of the meat. Roast beef is especially nice when larded with garlic and herbs in this way.
We used a pork loin that was about 3 1/2 pounds and 7 inches long, with 5 bones. Have the butcher French the bones for you and cut the chine bones so the loin can be easily cut into chops after roasting.