Place the pork, fat side up, in a roasting pan fitted with a rack insert. For the rub, toast the fennel seeds in a small saute pan over medium heat until fragrant. In a food processor combine the toasted fennel seeds, garlic, rosemary, sage, salt, and pepper. Pulse to combine. With the motor running, gradually pour the oil through the feed tube to form a paste. Rub the herb paste on the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.

Preheat oven to 325 degrees F. Allow the meat to stand at room temperature for 30 minutes. Loosely cover pork with aluminum foil; roast about 3 hours, until juices run clear (160 degrees F). Let the meat stand for about 15 minutes before slicing. Serve with Salsa Verde and Grainy Mustard Mashed Potatoes and garnish with parsley.

Soak 1/2 cup golden raisins in warm water until softened; drain. Rinse 1/2 cup salted button capers. In a food processor combine raisins; capers; 1/4 cup finely chopped shallots; 1 cup fresh Italian flat-leaf parsley; the juice of 2 lemons; 1 tablespoon Dijon mustard; 1 teaspoon lemon zest; and 3/4 cup extra-virgin olive oil. Pulse for 30 seconds, until combined. Season with kosher salt and freshly ground black pepper. Refrigerate for 30 minutes.

Heat 1 cup whipping cream and 4 tablespoons unsalted butter in a saucepan over medium heat until the butter melts; set aside and keep warm. Place 3 large peeled Yukon gold potatoes in a saucepan; add cold water to cover. Place saucepan over high heat; bring to boil. Add 1 teaspoon kosher salt; reduce heat. Simmer for 15 to 20 minutes, until the potatoes are tender. Drain. Pass potatoes through a food mill into a bowl. Stir in cream and butter mixture. Season with salt and freshly ground black pepper. Stir in a 1/4 cup olive oil and 3 tablespoons whole-grain mustard.