Fennel- and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote

Name: Fennel- and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote
Ingredients: 1 small head fennel with 2 inches of fronds attached, coarsely chopped; 1 ⁄ 2 cup coarsely chopped onion; 6 cloves garlic, peeled and sliced; 2 tsp. finely chopped fresh thyme; 2 tsp. finely chopped fresh rosemary; 2 tsp. finely chopped fresh sage; 2 tsp. finely chopped fresh oregano; 2 tsp. fennel seeds; 1 1 ⁄ 2 tsp. coarsely ground white pepper; 1 ( 4 1⁄2-lb.) pork rib roast, tied; Coarse salt to taste; 2 large, tart, firm apples, such as McIntosh, Rome, or Cortland (about 1 lb. total); 2 large quince (about 1 lb. total); 2 tbsp. unsalted butter; 2 tbsp. sugar; 1 ⁄ 2 cup apple cider; 1 tsp. fresh lemon juice; 1 ⁄ 2 tsp. ground ginger

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The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.

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Ingredients

1 small head fennel with 2 inches of fronds attached, coarsely chopped
1⁄2 cup coarsely chopped onion
6 cloves garlic, peeled and sliced
2 tsp. finely chopped fresh thyme
2 tsp. finely chopped fresh rosemary
2 tsp. finely chopped fresh sage
2 tsp. finely chopped fresh oregano
2 tsp. fennel seeds
1 1⁄2 tsp. coarsely ground white pepper
1 ( 4 1⁄2-lb.) pork rib roast, tied
Coarse salt to taste
2 large, tart, firm apples, such as McIntosh, Rome, or Cortland (about 1 lb. total)
2 large quince (about 1 lb. total)
2 tbsp. unsalted butter
2 tbsp. sugar
1⁄2 cup apple cider
1 tsp. fresh lemon juice
1⁄2 tsp. ground ginger