{fennel coriander pork roast}

Jon's bestest friend visits this weekend and a roast to munch on all weekend is what the doctor ordered. I have been meaning to try this fennel-coriander rub on any meat for a while and this was the perfect time. I like the most meat roasts to have a nice crispy outside with delicious juicy inside. But for those who don't like that, roast at the same degree the entire time.

(pork roast}

Serves 4-5

4 pd pork shoulder, de-boned and butterflied open (ask the butcher)

4 tbsp fennel powder

6 tbsp coriander powder

2 tsp garlic powder

1 tsp Sea Salt

2 tsp ground black pepper

1 Onion (preferably sweet or yellow)

2 cups fresh basil

1 cup fresh mint

handful of parsley

Pre heat the oven to 350.

Heat a big pan on medium heat. Add chopped onion and basil. Saute till onions are soft and translucent - about 10 minutes. In the meantime, mix fennel powder, coriander powder, salt, pepper and garlic powder in a bowl. Rub the mixture well on the outside and inside of the pork. It is ok for rub to be a thick layer on the pork.

Once the onion and basil are done, place it on the spread out pork and top with parsley and mint mixture. Now, slowly roll the pork into a nice ball, stuff the mixture back in if it falls out. Use a kitchen twine to hold the pork together.

Increase the oven temperature to 450 and place the pork inside. Cook at 450 for the first 20 minutes and reduce it to 300 for the rest of the time. The pork will need to be in there for 4 hours or so. Half way down, wet the pan with some marsala wine. This will help it from not being extremely dry when its ready.

You should have a delicious pork roast in a few hours.