Burn Cottage Central Otago Pinot Noir

Grower: Burn Cottage Vineyard
Grape Variety: Pinot Noir
Style: Savoury and Rich
Country: New Zealand
Appellation: Central Otago
Vintage: 2019/20
Closure: CORK
Alcohol: 13.2% ABV
Bottle Size: 75cl

Fennel-Garlic Pork Roast

Cooking Time: 04 hr : 00 mins (approx.)
Number of Servings: 8 - 10

INGREDIENTS

For the brine //

1/4 cup honey
2 tablespoons black peppercorns
18 fresh bay leaves (1/3 ounce)
10 thyme sprigs
10 flat-leaf parsley sprigs
2 heads of garlic, halved horizontally
1 cup kosher salt
3 quarts cold water
One 4-pound boneless pork loin, tied

For the rub //

2 tablespoons fennel seeds, coarsely chopped
1 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 teaspoon finely grated lemon zest
pinch of salt
1/4 cup extra-virgin olive oil
2 tablespoons Canola oil

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. 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.
2. 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. 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.
3. Preheat the oven to 350° 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.
4. 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° to 145°. Let rest for 20 minutes before slicing.