Active Time
20 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 10
© Rob Howard

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

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

Notes

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

Suggested Pairing

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.

You May Like

Aggregate Rating value: 5

Review Count: 1798

Worst Rating: 0

Best Rating: 5

Author Name: Tony Leonard

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: Roderigeaux

Review Body: Best meat entree I've ever had. Well,.....the veal with morel cream sauce is a close second!

Review Rating: 5

Date Published: 2017-05-14