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1
In a small bowl, combine the coriander, garlic and 2 teaspoons of pepper and mix well.
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2
Rub the pork all over with the kosher salt, then rub with 1 tablespoon of the seasoning mixture.
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3
Reserve the remaining seasoning mixture.
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4
Cover the meat and refrigerate overnight.
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5
Let return to room temperature before proceeding.
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6
Put the pork in a snug-fitting heavy saucepan and add 12 cups of water.
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7
Add half of the carrots, onion, oregano and bay leaves and bring to a boil over high heat.
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8
Reduce the heat to low and simmer, skimming occasionally, until the meat is just cooked through, about 1 1/2 hours.
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9
Remove the meat from the pan and strain the broth.
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10
Preheat the oven to 400.
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11
Season the endives with table salt and pepper.
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12
Wrap each one with a half slice of bacon.
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13
Arrange the endives in a large, heavy, deep-sided skillet.
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14
Cook over moderate heat, turning often, until the bacon fat is rendered and the endives are browned all over, about 10 minutes.
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15
Add the remaining carrots, onion, oregano, bay leaf and seasoning mixture and cook for 3 minutes, stirring gently.
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16
Put the pork in the center of the endives and add 3 cups of the reserved strained broth.
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17
Season lightly with table salt and pepper.
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18
Cover the pan with foil and braise the meat and endives in the oven for 40 minutes, turning twice, until very tender.
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19
In a medium saucepan, cover the lentils with 8 cups of cold water and bring to a boil over high heat.
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20
Add the onion, carrot, celery, bay leaf, thyme and 1 tablespoon kosher salt and return to a boil.
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21
Reduce the heat to moderately low and simmer, skimming as necessary and stirring occasionally, until the lentils are tender, about 35 minutes.
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22
Strain the lentils and discard the vegetables and herbs.
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23
Return the lentils to the saucepan and toss with the butter.
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24
Season with kosher salt and pepper.
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25
Cover and keep warm.
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26
In a small bowl, mix the vinegar and honey.
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27
Remove the meat from the oven and raise the temperature to 500.
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28
Set the pork roast in an ovenproof skillet and brush with the honey-vinegar mixture.
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29
Return the meat to the oven and roast for about 8 minutes, or until well-browned and glazed.
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30
Remove the bacon from the endives and discard it along with the oregano sprigs and bay leaf.
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31
Arrange the pork, vegetables and endives on a warmed platter and cover with foil.
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32
Set the deep-sided skillet over high heat and boil the cooking juices until reduced to 1 1/2 cups, about 5 minutes.
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33
Season with salt and pepper and pour them over the roast, endives and lentils.
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34
Carve the meat and pass the mustard at the table.
