© Jonny Valiant
Active Time
45 MIN
Total Time
4 HR
Yield
Serves : 8 to 10

This Mediterranean-flavored pork roast is super-versatile: While it's excellent right out of the oven, it's also delicious at room temperature or served cold for sandwiches.    More Pork Recipes  

How to Make It

Step 1    Make the Brine

In a medium saucepan, combine the honey, peppercorns, bay leaves, thyme, parsley, garlic and salt with 1 quart of the water and bring to a boil, stirring to dissolve the salt. Pour the brine into a large bowl and let cool. Add the remaining 2 quarts of cold water along with the pork and refrigerate overnight (12 to 18 hours). Drain and pat dry, picking off any seasonings.

Step 2    Make the Rub

In a mini food processor or a mortar, combine the fennel seeds, red pepper, garlic, lemon zest and salt and process or pound to a paste. Stir in the olive oil. Rub half of the spice paste on the lean side of the pork and let stand at room temperature for 2 hours.

Step 3    Make the Rub

Preheat the oven to 350° and set a rack on a large rimmed baking sheet. On a large griddle, heat the canola oil until shimmering. Add the pork fat side down and cook over moderately high heat until browned, about 5 minutes. Transfer the pork to the rack, fat side up, and slather with the remaining garlic paste. Roast the pork for about 1 hour, until an instant-read thermometer inserted in the thickest part registers 140° to 145°. Let rest for 20 minutes before slicing.

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