Party-Ready Pork Roast
"Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust. If you can't find a roast with the chine bone attached, and only a frenched roast is available, don't fret—we don't call for removing the chine bone to help retain the meat's moisture, but the recipe can be made without it...."
INGREDIENTS
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2 3-lb. bone-in pork loin roasts with chine bone attached, fat trimmed to 1/4" thick
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1 Tbsp. black peppercorns
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1 Tbsp. fennel seeds
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2 tsp. crushed red pepper flakes
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1 tsp. ground cinnamon
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3 Tbsp. Diamond Crystal or 5 1/4 tsp. Morton kosher salt, plus more
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1/2 cup (1 stick) unsalted butter
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3 heads of garlic, cut in half crosswise, divided
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6 large sprigs thyme, divided
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5 medium leeks, tough outer layer removed, white and light green parts only, rinsed, cut crosswise into 1"-thick rounds
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3 lb. small Yukon Gold potatoes
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3/4 cup extra-virgin olive oil
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2 bunches Tuscan kale, ribs removed, leaves torn into large pieces
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2 Tbsp. apple cider vinegar
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Flaky sea salt
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A spice mill or mortar and pestle
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