Directions

Make the pork roast:

1. Pat the pork dry with paper towels and tie it with kitchen twine (optional). Sprinkle all sides with 2 teaspoons of the sea salt and set aside at room temperature for 30-minutes to an hour.

2. Put the oil, honey, soy sauce, garlic, Zenú Spice, and remaining ¼ teaspoon of salt into a small bowl. Stir until fully combined. Cut the onion crosswise into ½-inch thick slices. Set both the glaze and onion slices aside.

3. Preheat the oven to 325° F and arrange the shelves so there’s a rack in the middle with none above it.

4. Pat the pork dry (again). Set an oven-safe skillet over medium to medium-high heat, add the meat to the pan, and brown each side until golden, 5-6 minutes per side. Transfer the meat to a tray or cutting board.

5. Scoop out and discard the rendered fat in the skillet leaving only about a tablespoon behind. Lay the onion slices flat on the bottom of the pan. Set the meat atop the onions, then thickly coat the pork with glaze — use all the glaze. Transfer the skillet to the oven.

6. Roast until the pork is golden brown and the internal temperature reads 140° F on a meat thermometer — about 20 minutes of roast time per pound of meat. Remove the skillet from the oven, tent the pork with foil and let it rest for 7-10 minutes, to let the internal temperature rise to 142° - 145° F.

7. Transfer the roast to a cutting board and arrange the onions on a serving plate. Cut the string off the roast. Cut a few slices and arrange them and the uncut portion over the onions. Spoon a bit of the pan juice over the roast and serve the salsa in a bowl alongside.

Make the Zenú-Spiced fruit salsa:

1. Put the pineapple, mango, honey, Zenú Spice, and cilantro into a medium mixing bowl. Grate in the zest from about half of the lime, then add 1 tablespoon of its juice, along with a tiny pinch of salt to the bowl. Stir well, taste, and add more lime juice or honey if needed.