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1
Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
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2
Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
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3
Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
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4
Preheat oven to 350u00b0F.
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5
Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
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6
Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140u00b0F, about 1 1/2 to 1 3/4 hours.
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7
Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
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8
Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
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9
Transfer the bones to a large serving platter and arrange meat on the bone.
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10
Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
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11
Serve sauce alongside meat.
