GARLIC-AND-SPICE-RUBBED PORK LOIN ROAST RECIPE - RYAN ...
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
Provided by Ryan Hardy
Total Time 2 hours 15 minutes
Yield 10
Number Of Ingredients 9
Steps:
- 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.
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SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW RECIPE | ELLIE ...
NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.
From foodnetwork.com
Reviews 3.8
Total Time 35 minutes
Category main-dish
Cuisine american
Calories 545 calorie per serving
From foodnetwork.com
Reviews 3.8
Total Time 35 minutes
Category main-dish
Cuisine american
Calories 545 calorie per serving
- To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
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