Cold Roast Pork With Melon

• 2 pork loins, rind removed and kept separate
• 4 cloves of garlic
• 1 teaspoon fennel seed
• 1 teaspoon dried rosemary (or 2 teaspoons fresh)
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon coarse ground black pepper
• 2 teaspoons kosher salt
• 1 cantaloupe
• 1 lemon

1. Ask the butcher to trim two pork loins and to tie each securely with twine.
2. Reserve the rind.
3. Preheat the oven to 350 degrees.
4. Meanwhile, combine the garlic, fennel seed, rosemary, thyme, black pepper and salt in a mortar and, using a pestle, grind to a fine paste.
5. Using a sharp knife make about 12 incisions at regular intervals in each pork loin and tuck a small amount of the herb mixture into each incision.
6. Place both pork loins on a rack in a baking pan.
7. Add cold water until it reaches halfway up the side.
8. Place the loins in the oven and bake until the internal temperature of the pork is 160 degrees, about 35 minutes.
9. Remove from the oven.
10. Place the pork on a platter and refrigerate until cool.
11. Meanwhile, strain the cooking liquid into a pan, place over medium heat and simmer until the volume has been reduced by half.
12. Adjust the salt and pepper to taste and chill until the liquid has set into a loose jelly.
13. Using a sharp knife, cut the melon into 1/4-inch dice.
14. Combine the cubes with the juice of one lemon, toss and refrigerate until completely chilled.
15. Use a sharp knife to slice the pork into 1/4-inch slices and fan the slices on individual plates in a circle.
16. Place a mound of melon in the center of each plate.
17. Serve with the cool pork jelly on the side.

pork loins, garlic, fennel seed, rosemary, thyme, ground black pepper, kosher salt, cantaloupe, lemon

Taken from cooking.nytimes.com/recipes/5579 (may not work)