Fennel-Garlic Pork Roast

1. 1

   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.

2. 2

   Pour the brine into a large bowl and let cool.

3. 3

   Add the remaining 2 quarts of cold water along with the pork and refrigerate overnight (12 to 18 hours).

4. 4

   Drain and pat dry, picking off any seasonings.

5. 5

   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.

6. 6

   Stir in the olive oil.

7. 7

   Rub half of the spice paste on the lean side of the pork and let stand at room temperature for 2 hours.

8. 8

   Make the Rub Preheat the oven to 350 and set a rack on a large rimmed baking sheet.

9. 9

   On a large griddle, heat the canola oil until shimmering.

10. 10

    Add the pork fat side down and cook over moderately high heat until browned, about 5 minutes.

11. 11

    Transfer the pork to the rack, fat side up, and slather with the remaining garlic paste.

12. 12

    Roast the pork for about 1 hour, until an instant-read thermometer inserted in the thickest part registers 140 to 145.

13. 13

    Let rest for 20 minutes before slicing.

* Per serving · 4 servings · Values may vary.