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Garlic-and-Spice-Rubbed Pork Loin Roast Recipe

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This recipe for Garlic-and-Spice-Rubbed Pork Loin Roast is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
# Salt
Directions:
Directions:
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.

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
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes 2 1/2 Total
Personal Notes:
Personal Notes:
This is straight out of Siena, Italy. I included this recipe for Grace and Catherine who got lost and found in the great walled city. I would say just found because I was on the Piazza del Campo consuming a bottle of red.

 

 

 

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