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

Ingredients

• 1 small head fennel with 2-inches fronds attached, coarsely chopped
• 1/2 cup coarsely chopped onion
• 6 cloves garlic, peeled and sliced
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons finely chopped fresh oregano
• 2 teaspoons fennel seeds
• 2 tablespoons chopped parsley
• 1 1/2 teaspoons coarsely ground white pepper
• 1 (4 1/2 pound) pork rib roast, tied
• Coarse salt, to taste
• Warm Quince and Apple Compote, recipe follows
• 2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)
• 2 large quince (about 3/4 pound)
• 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

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