Ingredients

PORK AND ENDIVES

1. 2 teaspoons ground coriander
2. 2 garlic cloves, minced
3. Freshly ground pepper
4. One 4-pound boned and tied pork shoulder roast
5. 2 tablespoons kosher salt
6. 4 large carrots, sliced on the diagonal 1/3 inch thick
7. 1 medium onion, thinly sliced
8. 4 fresh oregano sprigs or 1 teaspoon dried
9. 2 bay leaves
10. 12 medium Belgian endives
11. Table salt
12. 6 slices of bacon, halved lengthwise

LENTILS

1. 1 1/2 cups green French lentils (Le Puy)
2. 1 small onion
3. 1 small carrot
4. 1 small celery rib
5. 1 bay leaf
6. 1 fresh thyme sprig
7. Kosher salt
8. 1 tablespoon unsalted butter
9. Freshly ground pepper
10. 2 tablespoons sherry vinegar
11. 1 teaspoon honey
12. Dijon mustard, for serving

Directions

1. Prepare the pork and endives: In a small bowl, combine the coriander, garlic and 2 teaspoons of pepper and mix well. Rub the pork all over with the kosher salt, then rub with 1 tablespoon of the seasoning mixture. Reserve the remaining seasoning mixture. Cover the meat and refrigerate overnight. Let return to room temperature before proceeding.
2. Put the pork in a snug-fitting heavy saucepan and add 12 cups of water. Add half of the carrots, onion, oregano and bay leaves and bring to a boil over high heat. Reduce the heat to low and simmer, skimming occasionally, until the meat is just cooked through, about 1 1/2 hours. Remove the meat from the pan and strain the broth. 
3. Preheat the oven to 400°. Season the endives with table salt and pepper. Wrap each one with a half slice of bacon. Arrange the endives in a large, heavy, deep-sided skillet. Cook over moderate heat, turning often, until the bacon fat is rendered and the endives are browned all over, about 10 minutes. Add the remaining carrots, onion, oregano, bay leaf and seasoning mixture and cook for 3 minutes, stirring gently. 
4. Put the pork in the center of the endives and add 3 cups of the reserved strained broth. Season lightly with table salt and pepper. Cover the pan with foil and braise the meat and endives in the oven for 40 minutes, turning twice, until very tender. 
5. Meanwhile, cook the lentils: In a medium saucepan, cover the lentils with 8 cups of cold water and bring to a boil over high heat. Add the onion, carrot, celery, bay leaf, thyme and 1 tablespoon kosher salt and return to a boil. Reduce the heat to moderately low and simmer, skimming as necessary and stirring occasionally, until the lentils are tender, about 35 minutes. Strain the lentils and discard the vegetables and herbs. Return the lentils to the saucepan and toss with the butter. Season with kosher salt and pepper. Cover and keep warm. 
6. In a small bowl, mix the vinegar and honey. Remove the meat from the oven and raise the temperature to 500°. Set the pork roast in an ovenproof skillet and brush with the honey-vinegar mixture. Return the meat to the oven and roast for about 8 minutes, or until well-browned and glazed. Remove the bacon from the endives and discard it along with the oregano sprigs and bay leaf. Arrange the pork, vegetables and endives on a warmed platter and cover with foil. 
7. Set the deep-sided skillet over high heat and boil the cooking juices until reduced to 1 1/2 cups, about 5 minutes. Season with salt and pepper and pour them over the roast, endives and lentils. Carve the meat and pass the mustard at the table. 
8.