Rosemary Pork Roast With Fennel And Green Olives

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3 tablespoons chopped fresh rosemary leaves

2 tablespoons minced garlic

1 boned pork loin roast (about 3 lbs.), strings removed, rinsed, and dried

Kosher salt


1/3 pound thinly sliced prosciutto

2 tablespoons olive oil

3 pounds fresh fennel, bulbs stemmed, cored, and cut into wedges, plus 1/2 cup chopped fronds

2 cups dry white wine

1 cup pitted green olives, halved

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