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.
More Roast Recipes
6 large garlic cloves, coarsely chopped
2 tablespoons coarsely chopped rosemary
1 tablespoon whole fennel seeds
1 teaspoon ground fennel
2 teaspoons crushed red pepper
2 teaspoons freshly ground black pepper
1/4 cup extra-virgin olive oil
One 10-rib pork loin roast (5 1/2 pounds)—chine bone removed, fat trimmed
to 1/4 inch, rib bones frenched (see Note)
How to Make It
Preheat the oven to 400°. 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.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° 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°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.
The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.
Have your butcher french (remove the meat from) the rib bones for you.
This succulent loin roast deserves a full-bodied red with enough flavor to stand up to its crisp, spicy crust, such as an Australian Grenache.
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Review Body: Great recipe, EXCEPT: 1) 150°F is way over-cooked. 130°F internal temperature is perfect, and 2) the oven temperature should be higher... You're ROASTING not BAKING. I cooked a 4 1/2 lb roast for ~75 minutes at 425°F in a convection oven. Without convection, I'd have done 450°F. The flavors were phenomenal, however.
Review Rating: 3
Date Published: 2016-12-26
Author Name: Sylvia Flores
Review Body: <strong><span data-text-size="large">Amazing pork recipe! </span></strong>
<strong><span data-text-size="normal"><em>With alterations:</em></span></strong><strong><em> </em></strong>
I brined the 5.5 lb. French cut pork loin in a combination of salt, molasses, garlic, and thyme for about 12 hours. Then I created a butter-based (vs. olive oil) rub and buzzed that along with fresh thyme and rosemary, a ton of garlic, salt, pepper. I let it sit counter top for about 45 minutes before going into the oven. I went with @Tony Leonard's comment below regarding temperatures. Traditional oven, 450 for 45 minutes, then reduced the oven to 325 for another 20 minutes with temp in. When the internal temp was 130, I removed and rested for about 15 minutes. The temperature continued to rise to 155. I'll definitely make this again, but I would pull the pork loin out at an internal temperature of 120 in the future due to that temperature rise. The brining saved it - it was the most incredibly moist pork I've ever had, and my guests raged.
Review Rating: 5
Date Published: 2017-12-26
Author Name: Roderigeaux
Review Body: Best meat entree I've ever had. Well,.....the veal with morel cream sauce is a close second!