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Grilled Pork Loin Roast

3 pounds bone-in pork loin roast
1 teaspoon fennel seed, crushed
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1 teaspoon Chinese 5 spice powder
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh black pepper
2 small carrot, peeled and diced
4 stalks of celery cut into 1 inch pieces
2 small red onion, peeled and diced
3 clove garlic
1 quart chicken stock (separate recipe)
3 thyme sprigs ( or 1/4 teaspoon dried)
1 bay leaf

Bone and trim the pork roast and reserve the bones and trimmings
(or have your butcher do this). Mix together the fennel,5 spice
powder and black pepper. Rub over the pieces of pork. Let stand
for two hours at room temperature or refrigerate overnight. Chop
the pork bones with a cleaver into 2-inch pieces. Place in a
roasting pan with the other trimmings, the chopped carrot, celery
and onion, and roast in a 450 degree oven until bones and vegetables
are well browned. Remove the bones, trimmings, and vegetables to
a saucepan. Pour the fat out of the roasting pan and discard.
Deglaze the roasting pan with some of the chicken stock. Scrape
into a saucepan and add the remaining chicken stock along with the
thyme and bay leaf. Bring to a simmer and cook for 2 hours. Strain
and degrease the stock and set aside. Grill the pork loin over
a slow charcoal fire, turning two or three times to brown evenly.
If it starts to burn before it is cooked through, move it to one
side of the fire. Cook until a meat thermometer registers 140
degrees. Remove to a warm platter and cover loosely with foil for
10 minutes. Bring the stock to a boil and boil rapidly until
reduced by one half. Serve the pork loin with the reduced juices.


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