Herb roasted pork loin with sun-dried cherry compote

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Yield: 8-12 Servings (with leftovers)

2 Tbsp. fennel seeds (you need to start with more whole seeds to yield 2 Tbsp. ground)
1 Tbsp. whole coriander seeds (you need to start with more whole seeds to yield 1 Tbsp. ground)
2 Tbsp. (packed) thyme, chopped
2 Tbsp. (packed) sage, chopped
2 Tbsp. (packed) rosemary, chopped
2 Tbsp. garlic, chopped
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
¼ cup dijon mustard
2 Tbsp. molasses
2 Tbsp. olive oil
1 ea. eight pound pork loin (we like Farmer John brand all-natural)
12 ea. rosemary and / or thyme sprigs (for garnish)

1. In a small skillet over medium-high heat, toast the fennel seeds and coriander seeds separately until fragrant; about 2 or three minutes. Grind the toasted seeds separately in a spice grinder or with a mortar & pestle to a powder. Measure 2 Tbsp. of the ground fennel and 1 Tbsp. of the ground coriander into a medium mixing bowl. Add the thyme, sage, rosemary, garlic, salt, pepper, mustard, molasses and olive oil; mix together with a wooden spoon to form a paste.
2. Cut loin in half to form two four pound roasts (these will be much more manageable than one long one). Using cotton twine tie each roast in 6 or 7 places to form a nice, even shape. Rub the roasts with the seasoning paste; cover and refrigerate overnight. *if this is not possible and they need to go right into the oven they will still be delicious.
3. Remove the meat from the refrigerator an hour before roasting and pre-heat the oven to 350 degrees. Put the meat on a rack set in a large roasting pan and place the pan in the center of the oven. Roast for 1 hour and 15 minutes until an instant read thermometer inserted in the thickest part registers 145 degrees. Remove from the oven, cover loosely with foil and allow to rest at least 30 minutes before carving. The final temperature will be 150 – 155 degrees. Remove strings, carve and garnish with rosemary sprigs. Serve with sun-dried cherry compote (recipe follows). 

Sun-Dried Cherry Compote
Yield: 3 cups       

4 Tbsp. butter
1 cup shallot, thinly sliced
½ cup pomegranate juice
¼ cup balsamic vinegar
1 cup port
1 cup chicken stock
2 cups sun-dried cherries, pitted and cut in half

Heat a 4 qt. saucepan over medium heat. Add 2 Tbsp. of the butter and sauté the shallot until softened and lightly caramelized. Add pomegranate juice, vinegar, port, stock and cherries. Turn the heat to high and reduce by half until slightly thickened; remove from the heat and swirl in the remaining butter. Serve warm or at room temperature.