Fennel- And Garlic-Crusted Pork Roast With Warm Quince And Apple Compote

By Saveur
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1 small head fennel with 2 inches of fronds

attached, coarsely chopped

1/2 cup coarsely chopped onion

6 cloves garlic, peeled and sliced

2 tsp. finely chopped fresh thyme

2 tsp. finely chopped fresh rosemary

2 tsp. finely chopped fresh sage

2 tsp. finely chopped fresh oregano

2 tsp. fennel seeds

1 1/2 tsp. coarsely ground white pepper

1 4 1/2-lb. pork rib roast, tied

2 large quince (about 1 lb. total)

2 tbsp. unsalted butter

2 tbsp. sugar

1/2 cup apple cider

1 tsp. fresh lemon juice

1/2 tsp. ground ginger

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