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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

Food & Wine
December 2011

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Credit: © Jonny Valiant

Recipe Summary

active:
45 mins
total:
4 hrs
Yield:
8 to 10
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Ingredients

Brine
Rub

Directions

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.

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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.

  • 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.

Suggested Pairing

This aromatic roast is great with an equally aromatic Pinot Noir from Oregon, where cool nights concentrate the scents and flavors in the grapes.

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