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1
In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste.
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2
Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
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3
With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast.
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4
Season it all over with salt, rubbing it in well.
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5
Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick.
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6
Cover and refrigerate for at least 1 hour and up to 8 hours.
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7
Preheat oven to 350 degrees.
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8
Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking.
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9
Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees.
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10
Cover roast with foil after the crust has browned.
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11
Remove the roast from the oven and cover it loosely with foil.
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12
Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops.
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13
Serve with the compote.
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14
Peel, core and dice the apples and quince into 1/2-inch dice.
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15
In a 10-inch saute pan, heat the butter over low heat.
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16
Sprinkle the sugar over the melted butter.
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17
Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes.
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18
Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened.
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19
The quince dice will retain their shape.
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20
Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated.
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21
Season with the ginger and salt.
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22
Serve warm.
