- 3 pound pork top sirloin roast, tied
- 1 tablespoon olive oil
- Kosher salt, freshly ground pepper
- 2 tablespoons fennel seeds, crushed
- 1 tablespoon anise seeds, crushed
- 1 teaspoon crushed red pepper flakes
- Preheat oven to 400°F. Rub pork with oil; season generously with salt and pepper and rub with fennel seeds, anise seeds, and red pepper flakes, pressing to adhere.
- Place pork roast, fat side up, on a rimmed baking sheet and roast until deeply browned and an instant-read thermometer inserted into the center registers 135°F, 60–70 minutes.
- Transfer to a cutting board; let pork rest at least 10 minutes before slicing.
- DO AHEAD: Pork can be seasoned 1 day ahead. Cover and chill.