Highly aromatic and flavorful roasted pork is a perfect meal to share with family and/or friends. The brine and rub will keep it moist and juicy with that beautiful flavor of sauteed pork fat. Yum!
Herbs & spices: Fennel for protection and courage, cloves for strength of mind and memory, bay leaf for insight into hidden truths, parsley for vitality and renewal.
Ingredients
Brine
1/4 cup honey
2 tablespoons black peppercorns
18 fresh bay leaves (1/3 ounce)
10 thyme sprigs
10 flat-leaf parsley sprigs
2 heads of garlic, halved horizontally
1 cup kosher salt
3 quarts cold water
One 4-pound boneless pork loin, tied
[Rub]
2 tablespoons fennel seeds, coarsely chopped
1 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 teaspoon finely grated lemon zest
Pinch of salt
1/4 cup extra-virgin olive oil
2 tablespoons vegetable oil
Instructions
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.
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.
Cooking
Preheat the oven to 350° and set a rack on a large rimmed baking sheet. On a large griddle, heat the vegetable 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.
Note: You can also add quartered fennel bulbs drizzled with oil to the roasting pan for an extra delicious side for the meal. Pair with “Best Potato Recipe” and perhaps a wilted green or roasted asparagus.