Roast pork with Pear puree & Cider gravy

Ingredients

• 1/2 cup chopped fresh continental parsley
• 2 tablespoons chopped fresh rosemary
• 4 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 2 (1.5kg each) boned rolled loin of pork, string removed
• 1 tablespoon olive oil, extra
• 1 tablespoon sea salt flakes
• 15g butter
• 1 teaspoon fennel seeds
• 1 kg Alpine region Packham pears, peeled, cored, coarsely chopped
• 185ml (3/4 cup) gypsy pear cider or little apple cider (2Brothers)
• 40g (1/4 cup) plain flour
• 375ml (1 1/2 cups) chicken or chicken style liquid stock
• 250ml (1 cup) gypsy pear cider or little apple cider (2Brothers)