Best 2 Grilled Tuscan Pork Rib Roast With Rosemary Coating And Red Pepper Relish Recipes

Tuscan Roast Pork With Fennel image

Provided by Food Network Kitchen

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 7

6 cloves garlic, minced
1/4 cup chopped fresh rosemary, plus a few sprigs
Fine sea salt
1/4 teaspoon red pepper flakes
1 bone-in center-cut pork loin rib roast (about 6 pounds)
1 lemon, halved
2 medium bunches fennel, stalks and fronds removed

Steps:

Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.

Tuscan-Style Pork Roast (arista) image

Yield Makes 6 servings

Number Of Ingredients 4

6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher

Steps:

Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.
Preheat oven to 350°F.
Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.