Down East 2013 ©
Place the spice mixture on the pork at least 1 hour before grilling; it can sit, covered and refrigerated, for up to 8 hours.
Serves 4 to 6
2 tablespoons fennel seeds
2 tablespoons dry rosemary
1 teaspoon ground ginger
2 teaspoons mild chile powder
1/2 cup light brown sugar
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon sea salt
One 2 1/2 pound boneless pork roast
Place the fennel seeds and rosemary in a coffee or spice grinder and whirl until finely chopped. Place in a small bowl and mix with the ginger, chile power, brown sugar, pepper, and salt. Pat the spice mixture all over the pork; let sit for 1 to 8 hours.
Preheat the grill to 400 degrees. If using charcoal, push the hot charcoal off to both sides leaving the middle of the barbecue empty. If using gas, turn on all the burners except for the middle burner.
Sear the pork on both sides over the hot charcoal or burner until golden brown. Place the pork, fat side up, in the middle section of the grill that does not have direct heat. Cook at 400 degrees about 45 minutes, or until the internal temperature is 140 to 145 degrees. Let sit about 5 minutes before slicing. Serve with chutney or salsa.