Preheat the oven to 425°.In a spice grinder or mortar, grind the garlic, fennel seeds, sage, rosemary and crushed red pepper. Season with salt and black pepper. Stir in the lemon zest and olive oil.
Make a few 1-inch-deep slits in the top and bottom of the roast. Rub the spice mixture all over the meat, pushing some into the slits. Transfer to an enameled medium cast-iron casserole and roast for 30 minutes.
Reduce the oven temperature to 350°. Add the broth, cover the casserole and roast the pork for 1 hour and 15 minutes, until deep golden. Transfer to a cutting board and let rest for 15 minutes. Strain the juices in the casserole into a bowl.
In a large bowl, whisk 6 tablespoons of the pan juices with the mustard, lemon juice and shallot; set aside 2 tablespoons. Add the beans, spinach and cheese to the large bowl; season with salt and black pepper. Slice the pork and arrange on a platter. Spoon the salad alongside. Drizzle with the reserved dressing and garnish with parsley.
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