5 Lb Pork loin boneless (we used LLano Seco)
1 Tsp Fennel seeds lightly crushed
1 Tsp Coriander lightly crushed
5 Fresh garlic finely chopped
2-3 Tbs Sicilia
Omnivore Salt to taste (we used about 3/4 tsp per #)
HOW TO SEASON:
Season the loin one day before to give time to Omnivore Salt, the herbs, the spices and the garlic to permeate and perfectly flavor the meat.
Make a slit 3/4 of the way up the fat cap using a sharp knife. Open it like a book.
Lightly crush coriander and fennel in a mortar and finely pestle the garlic. Combine all together and season the roast all over: Put 2/3 of mixture between the meat and fat cap. Rub the rest on the outside and let it rest overnight.
Preheat the oven temperature to 400°F. Take the pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour.
Tie some butcher string around the loin, 3 to 4 times.
Cook until the internal temperature reaches 140 degrees and the surface is nice and browned. Check temperature after 40-45 minutes and, when close to 140°F, brush with Omnivore Sicilia.
When ready, take the roast out of the oven and immediately carve it.