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1
Ask the butcher to trim two pork loins and to tie each securely with twine.
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2
Reserve the rind.
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3
Preheat the oven to 350 degrees.
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4
Meanwhile, combine the garlic, fennel seed, rosemary, thyme, black pepper and salt in a mortar and, using a pestle, grind to a fine paste.
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5
Using a sharp knife make about 12 incisions at regular intervals in each pork loin and tuck a small amount of the herb mixture into each incision.
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6
Place both pork loins on a rack in a baking pan.
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7
Add cold water until it reaches halfway up the side.
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8
Place the loins in the oven and bake until the internal temperature of the pork is 160 degrees, about 35 minutes.
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9
Remove from the oven.
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10
Place the pork on a platter and refrigerate until cool.
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11
Meanwhile, strain the cooking liquid into a pan, place over medium heat and simmer until the volume has been reduced by half.
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12
Adjust the salt and pepper to taste and chill until the liquid has set into a loose jelly.
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13
Using a sharp knife, cut the melon into 1/4-inch dice.
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14
Combine the cubes with the juice of one lemon, toss and refrigerate until completely chilled.
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15
Use a sharp knife to slice the pork into 1/4-inch slices and fan the slices on individual plates in a circle.
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16
Place a mound of melon in the center of each plate.
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17
Serve with the cool pork jelly on the side.
