Pound garlic to a paste in a mortar and pestle with a pinch of salt and grind of pepper. Add thyme and fennel, and continue to pound to a paste. Mix in remaining spices and 1 tablespoon olive oil, and rub all over pork. Cover, and refrigerate for at least 3 hours (or overnight).
Preheat oven to 400℉. Rub pork with an additional pinch of salt.
Heat a large skillet over medium-high heat, and swirl in the remaining 1 tablespoon olive oil. Sear pork on all sides, about 3-5 minutes total, and transfer pan to oven. Roast for 25-35 minutes, until a thermometer poked into the thickest part reads 150℉.
Remove from oven to a cutting board, tent with foil, and let rest for 15 minutes before slicing.