Pork Loin Roast

Pork Loin Roast
 
Author: 
Recipe type: Entree
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
  • ¼ cup extra-virgin olive oil
  • One 10-rib pork loin roast (5½ pounds)—chine bone removed, fat trimmed to ¼ inch, rib bones frenched (see Note)
  • Salt
Instructions
  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.
Notes
MAKE AHEAD 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.