Preparation

• Line a large rimmed baking sheet with a silicone baking mat or parchment. Oil a large flat rack that fits inside the baking sheet.
• Using a sharp thin-bladed knife, trim all the fat cap on the top of the pork roast to expose the meat. Put the roast on a large piece of parchment, pat dry with paper towels, and season thoroughly with 1 Tbs. salt and 1-1/2 tsp. pepper.
• Wrap the exposed bone ends with foil. Combine the marmalade with the mustard in a small bowl, and brush evenly all over the roast.
• In a small bowl, combine the sugar, coriander, juniper berries, lemon peel, bay leaves, and allspice, and blend well. Coat the pork all over with the spice mixture.
• Put the roast on the prepared rack, and press any of the spice mixture that has come loose onto the top and sides of the roast. Cover with parchment, and refrigerate for at least 4 hours or up to 2 days.
• 当你阅读y to cook the roast, position a rack in the center of the oven, and heat the oven to 325°F. Put the roast directly into the oven from the refrigerator. Cook until an instant-read thermometer inserted into the thickest part reads 135°F and the crust is deeply browned, 75 to 90 minutes.
• Remove from the oven, and let the roast cool uncovered for 20 to 30 minutes to set the crust. Transfer to a cutting board, remove the foil from the bones, and carve between the bones to make chops for serving.