A flavorful and aromatic pork roast with a delightful herb crust.
Crush the kosher salt, fennel seed, anise seed, and bay leaf in a mortar and pestle.
Crushing the spices releases their essential oils, enhancing the flavor of the seasoning mix.
Combine the crushed spices with black pepper, paprika, onion powder, and minced garlic.
Mix thoroughly to ensure an even distribution of flavors.
Rub the pork roast with olive oil and place it in a large plastic storage bag.
Coating the pork with oil helps the seasoning adhere better.
Add the seasoning mix to the bag and rub it into the pork roast.
Massage the seasoning into the meat for maximum flavor penetration.
Let the pork roast stand at room temperature for 1 hour or refrigerate for up to 12 hours.
Allowing the pork to marinate enhances the flavor and tenderness.
Preheat the oven to 450°F (230°C).
Ensure the oven is fully preheated before placing the roast inside.
Place the pork roast, fat-side up, in a roasting pan.
Positioning the roast fat-side up helps baste the meat as it cooks.
Roast the pork uncovered for 10 minutes.
This initial high-temperature roasting creates a flavorful crust.
Reduce the oven temperature to 300°F (150°C) and continue roasting until the internal temperature reaches 155°F (68°C), about 1 to 1.5 hours.
Use a meat thermometer to ensure the pork is cooked to the perfect temperature.
Remove the pork roast from the oven and tent loosely with aluminum foil.
Resting the meat allows the juices to redistribute, making it more tender.
Carve the pork roast and serve.
Slice the roast against the grain for the most tender pieces.
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