Preheat the oven to 350 F. Combine the garlic, fennel seeds, thyme, rosemary, red wine vinegar, honey, salt, pepper and 2 tablespoons of olive oil in a small food processor and pulse until the garlic is minced. Roll the loin in the herb mixture and coat all sides thoroughly.
In a heavy non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the pork and cook until brown on all sides (2 minutes each). Place the pork loin (skin side up) in the prepared baking dish. Pour the oil from the skillet over the meat.
Cover the baking dish with aluminum foil and roast for 30 minutes. Remove the aluminum foil and and continue roasting for about 30 minutes longer, or until the internal meat temperature reaches 145 F (63 C). When the pork is done, cover the baking dish with foil and allow the pork loin to rest for ten minutes before slicing.