Preheat and rest: Preheat your oven to 200°C (400°F). While the oven warms, remove the rolled pork from the refrigerator and pat it dry with paper towels. Bringing the meat closer to room temperature (20–30 minutes) helps it cook more evenly and prevents the outside from overcooking while the center reaches temperature.

Make the herb crust: In a small bowl combine the crushed fennel seed, chopped rosemary, 2 cloves minced garlic (reserve remaining garlic for the greens and confit), 1 tsp sea salt and 3/4 tsp freshly ground black pepper. Add 2 tbsp olive oil and mix to a thick paste. Spreading oil into the rub helps it adhere and ensures the herbs toast and form a crust during roasting.

Score and season the pork: If the pork's fat cap is present, score it in a crosshatch (1/4–1/2 inch deep) — scoring allows fat to render and the crust to crisp. If already rolled with a rub, still pat dry and massage the herb paste all over the pork, pressing firmly to make it adhere. Finish with a light sprinkle of the remaining 1 tsp salt and 1/4 tsp black pepper. The direct contact of herbs with the meat and fat will bloom their oils as the roast cooks, creating that classic porchetta flavor.

Sear the pork: Heat a heavy ovenproof skillet (cast-iron preferred) over medium-high heat until shimmering. Add 1 tbsp of olive oil and when it’s hot, sear the pork on all sides until a deep golden crust forms (about 1–2 minutes per side). Searing develops the Maillard reaction — the chemical browning that produces intense savory flavor and a beautiful crust that locks in juices.

Roast: Transfer the skillet to the preheated oven. Roast at 200°C (400°F) for 10 minutes to kick-start browning, then reduce the oven to 175°C (350°F) and continue roasting until an instant-read thermometer inserted into the thickest part reads 63°C (145°F) for medium (about 20–30 additional minutes depending on thickness). Removing at 63°C allows for carryover cooking to a perfect 66–68°C (150–155°F) as it rests — a sweet spot for juicy, slightly pink pork loin.

Rest the pork: Transfer the pork to a cutting board, tent loosely with foil, and rest 12–15 minutes. Resting lets the juices redistribute; cutting too early will cause them to run out and the meat to dry.

While pork roasts — prepare the fennel-orange confit: In a wide sauté pan, combine the thinly sliced fennel (360 g), the remaining 1 tbsp olive oil, 1 clove minced garlic, the zest and juice of 1 large orange, 2 tbsp honey, 1 tbsp white wine vinegar, and a pinch of salt and pepper. Cook over low-medium heat, stirring occasionally, until the fennel is tender and the liquid has reduced to a glossy syrup that coats the slices (about 20–25 minutes). Cooking slowly (confit-style) softens the fennel, concentrates flavors and allows the orange’s acidity and honey’s sweetness to meld into a jammy accompaniment that contrasts the roasted pork.

Sauté the winter greens: Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add 1 clove minced garlic and a pinch of red pepper flakes; cook until fragrant (30–45 seconds) — don’t brown the garlic or it will become bitter. Add the mixed greens (320 g) in batches if needed, seasoning with a little salt. Toss and cook until wilted but still bright green, 4–6 minutes. Finish with 1 tbsp unsalted butter and a squeeze of orange juice from the confit pan if you like — the butter enriches the greens and the tiny bit of acid brightens them.

Slice and assemble: Thinly slice the rested pork (about 1 cm slices). Arrange a bed of sautéed greens on each plate, spoon a generous portion of fennel-orange confit alongside, and fan slices of pork across the greens. Spoon any pan juices from the roast over the pork and garnish with fresh thyme leaves and fennel fronds (about 1 tsp per plate). The garnish adds an aromatic, herbal lift and a pretty finish.

Serve and enjoy: Serve immediately while the pork is warm and the confit is glossy. Encourage diners to combine bites of pork, fennel and greens for the full contrast of savory, sweet, tart and herbaceous flavors.