Preheat oven to 325Â°F.
Place the pork, fat-side up, in a roasting pan fitted with a rack insert.Â Toast the fennel seeds in a pan over medium heat until fragrant.Â Place the garlic, rosemary, sage, toasted fennel seeds, salt, and pepper into a food processor and pulse. Add the olive oil as it blends to form a paste.Â Take the herb paste and rub all over the pork.Â Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Then roast pork for 3 hours loosely tented with aluminium foil.Â Let the meat rest on a cutting board for 15 minutes before slicing.Â Serve with Salsa Verde (below) and Grainy Mustard Mashed Potatoes (below)
1/2 cup golden raisins, soaked in warm water
1/2 cup washed, salted button capers
1/4 cup finely chopped shallots
1 cup flat leaf parsley, roughly chopped
2 lemons, juice plus 1 teaspoon of zest
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Roughly chop raisins and capers.Â Combine all the ingredients in a large mixing bowl and stir.Â Refrigerate for 30 minutes to allow flavours to come together before serving.
GRAINY MUSTARD MASHED POTATOES
1 cup heavy cream
4 tablespoons unsalted butter
3 large Yukon gold potatoes, peeled
Freshly ground black pepper
1/4 cup olive oil, optional
3 tablespoons whole-grain mustard
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in a 1/4 cup olive oil and whole grain mustard.
Edited: October 14th, 2009