Italian pot roasted pork scotch with potato fennel and tomato

1.5-2kg Tasman pork scotch roast, trimmed
2 tablespoons olive oil
4 cloves garlic, halved
2 sprigs rosemary
2 sprigs thyme
400g can tomatoes, diced
1 cup white wine or chicken stock
3 bulbs fennel, washed and halved
10 chat potatoes, halved
Chopped parsley to serve

• 
  Method:

1. Trim pork roast well and season with salt and pepper.
2. Heat oil in a large deep pan over medium heat and add the garlic to the pan. Brown the pork roast well on each side.
3. Add the herbs to the pan along with the tomatoes and white wine. Reduce the heat to a simmer and cook covered for 20 minutes.
4. Remove lid and turn roast, add the fennel bulbs and potatoes to the pot cover and cook for a further 20-25 minutes until potatoes are tender.
5. Remove roast and allow to rest prior to slicing. Serve with fennel and potatoes and a little of the cooking liquid. Garnished with finely chopped parsley and crusty bread.