1. For pork roast, remove pork from refrigerator 30 minutes before roasting. Preheat oven to 350°F. Line a large rimmed baking pan with foil. Place a wire rack in the pan; lightly spray with nonstick cooking spray. Set pan aside.
2. Using a mortar and pestle, coarsely crush together flaky salt, 1 tablespoon lemon zest, fennel seed, black peppercorns, sugar, coriander seeds and cumin seeds; set aside.
3. If necessary, trim excess fat from pork roast; sprinkle and rub all sides with black peppercorn mixture. In a large skillet, heat vegetable oil over high heat. Carefully sear pork loin 1 minute on each side or until lightly browned. Place roast on rack in prepared baking pan.
4. Roast pork for 1¾ to 2¼ hours or until pork reaches 145°F. Transfer pork to a clean cutting board. Loosely cover with foil and let rest for 15 to 20 minutes before slicing.
5. Meanwhile, cut large stalks of Broccolini lengthwise in half. In a large saucepan, cook Broccolini in lightly salted simmering water for 2 to 3 minutes or until crisp-tender; drain. Transfer to bowl of ice water to quickly cool; drain well. Pat dry with paper towels; transfer to large bowl and set aside.
6. For dressing, in a small bowl, whisk together maple syrup, vinegar and olive oil until combined; set aside. Drizzle 2 tablespoons maple dressing over Broccolini; toss to coat.
7. In a large skillet, heat vegetable oil over medium-low heat. Add red chile pepper, garlic and gingerroot; cook for 1 to 2 minutes or until fragrant. Add Broccolini mixture. Cook for 3 minutes.  
8. To serve, slice pork roast. On a large serving platter, arrange Broccolini. Serve with maple dressing. Garnish with additional lemon zest, if desired.

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*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeño or Fresno chile peppers, wear protective gloves.