Fennel-Garlic Pork Roast

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.

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.

Preheat the oven to 350 degrees F, and set a rack on a large rimmed baking sheet. On a large griddle, heat the canola 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 degrees F to 145 degrees F. Let rest for 20 minutes before slicing.

Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .