Garlic-and-Spice-Rubbed Pork Loin Roast
Recipe from Food & Wine

Ryan Hardy first tasted a version of this succulent pork from a street vendor in Siena, Italy. "It changed the way I thought about food," he says. "It was fatty and sweet, spicy and succulent, smoky and salty -- all at the same time." Hardy uses the rub on other kinds of pork cuts, including the shoulder and leg, but the bone-in pork roast is the most dramatic; he often wraps a piece of pork belly around the side to make the meat extra juicy.


Garlic-and-Spice-Rubbed Pork Loin Roast
Rob Howard

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Servings: 10
Prep Time: 1 hr 55 mins
Total Time: 2 hrs 15 mins
Related Categories: Dinner, Italian Christmas , Pork, Pork Loin, Pork Roast
 
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Ingredients
  • 6 
    large garlic cloves, coarsely chopped
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  • 2  tablespoons
    coarsely chopped rosemary
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  • 1  tablespoon
    whole fennel seeds
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  • 1  teaspoon
    ground fennel
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  • 2  teaspoons
    crushed red pepper
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  • 2  teaspoons
    freshly ground black pepper
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  • 1/4  cup
    extra-virgin olive oil
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  • 1 
    10-rib pork loin roast , chine bone removed, fat trimmed to 1/4 inch, rib bones frenched; 5 1/2 pounds (see Note)
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  •  
    Salt
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Directions
1.
Preheat the oven to 400 degrees. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper, and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
2.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325 degrees and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150 degrees. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.

MAKE AHEAD
The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.

NOTE
Have your butcher french (remove the meat from) the rib bones for you.
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