For the compote:
2 large, tart, firm apples, such as McIntosh,
Rome, or Cortland (about 1 pound total)
2 large quince (about 1 pound total)
2 tablespoons unsalted butter
2 tablespoons sugar
1⁄2 cup apple cider
1 teaspoon fresh lemon juice
1⁄2 teaspoon ground ginger
Coarse salt to taste

1. For the pork: In a food processor fitted with the metal blade, combine
the fennel and fennel fronds, onion, and garlic, and process to a paste.
Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper,
and pulse to combine.
2. With a small, sharp knife, make shallow crosshatch cuts in the skin of
the pork roast. Season it all over with salt, rubbing it in well. Rub the
fennel–garlic paste over the roast to cover it with a layer about 1⁄4 inch
thick. Cover, and refrigerate for at least 1 hour and up to 8 hours.
3. Preheat the oven to 350 degrees F. About 20 minutes before cooking, remove the roast from the refrigerator and let it sit at room tempera-
ture. Transfer the pork to a roasting pan, and roast for about 1 hour
and 15 minutes or until the internal temperature in the thickest sec-
tion of the meat is 150 degrees F. Remove the roast from the oven,
and cover it loosely with foil. Let it rest for 15 to 20 minutes before
removing the butcher twine and slicing it into thick chops. Serve with
the compote (see below).
4. For the compote: Peel, core, and dice the apples and quince into 1⁄2-
inch pieces. In a 10-inch sauté pan, heat the butter over low heat.
Sprinkle the sugar over the melted butter. Raise the heat to medium
and cook, occasionally stirring or swirling the pan, for about 3 min-
utes, until the sugar melts and caramelizes. Add the quince and apple
pieces and cook, tossing occasionally, until the fruit is lightly browned
and the apples have softened, 10-12 minutes. The diced quince will
retain their shape. Add the cider and lemon juice and cook until re-
duced but not evaporated, about 2 minutes. Season with the ginger
and salt. Serve warm.