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Preheat the oven to 450 degrees F. With a mortar and pestle, or using the back flat edge of a large knife, lightly crush the fennel, anise, and dried rosemary to release their aroma.
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Rub pork all over with honey, sprinkle with ¼ teaspoon salt and pepper, and distribute the crushed fennel, anise, and rosemary along with the red pepper flakes all over the top and sides of the pork loin roast.
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In a 9-by-13-inch roasting pan toss chopped chard and shiitakes with extra virgin olive oil, ¼ teaspoon salt, currants, and minced garlic. Place pork loin roast directly on top (pork will rest on some of the vegetables); roast 20 minutes. Remove from oven and turn over the vegetables that are not covered by the pork. Roast another 20-25 minutes or until pork juices run clear and an instant-read thermometer inserted into thickest part of meat registers 145 degrees F. Remove pork and vegetables from pan; let meat rest 15 minutes before slicing.