From A New Way to Cook by Sally Schneider.
1 3.5-pound boneless pork loin roast
3 tablespoons honey
1 teaspoon olive oil
3 to 4 cardamom pods
30 black peppercorns
18 juniper berries
1 1/2 teaspoons fennel seeds
6 allspice berries
1 tablespoon kosher salt
Crack open the cardamom pods and padd the seeds to a mortar or spice grinder along with the remaining spice rub ingredients, except the salt. Grind to a coarse powder, stir in the salt to combine.
Pat the pork loin dry and massage with 2 tablespoons honey. Rub the spice mixture over the pork until the loin is completely coated, then cover with plastic wrap. Refrigerate for 8 hours or overnight. Let come to room temperature for 1 hour before roasting.
Preheat the oven to 450 degrees F.
Pat the room temperature pork loin dry with paper towels and tie with kitchen twine at 1-inch intervals. Rub the loin with olive oil and place on a rack in a shallow roasting pan.
Roast the pork for 10 minutes and then reduce the oven temperature to 350 degrees F. Roast for an additional 40 minutes. Brush the pork with 1 tablespoon honey and roast for another 10 minutes or until the internal temperature hits 150 degrees F. Remove from oven and let rest on a cutting board for 15 minutes.
Serve thinly sliced.
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