3 lemons, zest removed in strips with a vegetable peeler and lemons juiced
3 oranges, zest removed in strips with a vegetable peeler and oranges juiced
20 fresh bay leaves
8 rosemary sprigs
2 tablespoons fennel seeds, coarsely chopped
1 tablespoon juniper berries, coarsely chopped
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
Roasted small apples and pears (see Note), for garnish
How to Make It
Using a paring knife, make three 1-inch-deep slits on the fatty side of each pork rib roast closest to the bones. Stud the garlic cloves with the whole cloves and stuff them into the slits.
In a baking dish, combine the lemon and orange zests and juices with the bay leaves, rosemary sprigs, fennel seeds, juniper berries and 1/4 cup of the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight, turning occasionally. Bring the pork rib roasts to room temperature before roasting.
Preheat the oven to 350°. Scrape off the marinade and generously season the pork with salt and pepper. In a very large skillet, heat the remaining 1/4 cup of olive oil. Add the pork and brown over moderate heat, turning occasionally, about 15 minutes.
Transfer the pork rib roasts to a large roasting pan. Roast for about 1 hour and 20 minutes, rotating the pan once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 20 minutes. Cut the pork between the rib bones into 10 chops. Transfer to plates, garnish with the roasted apples and pears and serve.
Score the apples to prevent the skin from splitting. Roast the fruit at 350° for about 1 hour, until tender.
Brunello di Montalcino, one of Italy's premier wine regions, produces aromatic, elegant reds that age effortlessly for years. These wines are ideal partners for this impressive pork rib roast (and for almost any extravagant roast).
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