Slow-Roasted Pork With Apple-Fennel Jus

• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 1 tablespoon salt
• 1 tablespoon whole black peppercorns
• 6 garlic cloves, corsely chopped
• 3 tablespoons olive oil
• 1 6 1/2 to 6 3/4 pound boneless pork butt (shoulder) roast (I used the tenderloin)
• 1 750 ml bottle dry white wine
• 3 Fuji apples (about 1 3/4 pounds), peeled and chopped
• 2 cups coarsely chopped fennel tops and fronds (bulbs reserved for another use)
• 1 large onion, chopped

1. Preheat oven to 350 degrees. Using spice mill or coffee grinder, process coriander seeds, fennel seeds, salt and peppercorns until coarsely ground. Add garlic and grind until paste forms. Transfer mixture to small bowl. Whisk in olive oil. Rub spice paste all over pork.
2. Boil wine in heavy medium saucepan 3 minute. Place chopped apples, fennel and onion in large roasting pan, spreading evenly. Pour boiled wine into pan. Place pork atop apple mixture. Cover roasting pan tightly with foil (or lid). Roast pork until tender, 3 hours (or 20 minutes per pound for tenderloin).
3. Carefully remove foil from pan. Transfer pork shoulder to platter; tent with foil to keep warm. Strain liquid from roasting pan into large saucepan, pressing on solids to release any liguid. Discard solids in strainer. Spoon off fat from surface of pan juices. Boil juices until reduced to 3 cups, about 25 minutes.
4. Slice pork. Serve, passing apple-fennel jus alongside.

coriander seeds, fennel seeds, salt, whole black peppercorns, garlic, olive oil, pork butt, white wine, apples, another, onion

Taken from www.epicurious.com/recipes/member/views/slow-roasted-pork-with-apple-fennel-jus-50003659 (may not work)