- Step 1
Preheat oven to 220°C. Use a sharp knife to score the pork rind in a crisscross pattern. Place the pork in a large roasting pan and drizzle with 2 tablespoons of the olive oil. Place the fennel seeds in a mortar and pestle and gently pound until finely crushed. Rub the crushed fennel seeds all over the pork and season with salt and pepper.
- Step 2
Roast in preheated oven for 20 minutes. Reduce oven temperature to 180°C and cook for a further 1 hour and 40 minutes or until just cooked through. Remove from the oven and cover loosely with foil. Set aside for 10 minutes to rest.
- Step 3
Meanwhile, use a sharp knife to finely chop the dill, parsley, mint and tarragon and place in a bowl. Add the vinegar, mustard and garlic and stir to combine. Add the remaining oil in a thin stream, stirring constantly, until well combined. Taste and season with salt and pepper.
- Step 4
Slice the pork across the grain and serve with the green sauce.
You can prepare the roast pork to the end of step 2 up to 2 hours ahead. Continue from step 3, 30 minutes before serving.