Garlic-and-Spice-Rubbed Pork Loin Roast
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
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.