INDIAN-SPICED PORK ROAST WITH ROSEMARY AND ONIONS
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.
Provided by Meherwan Irani
Categories Bon Appétit Roast Pork Pork Rib Rosemary Onion Cumin Paprika Christmas Christmas Eve
Yield 12 servings
Number Of Ingredients 13
Steps:
- Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
- Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
- Let pork sit out at room temperature about 2 hours before roasting.
- Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
- Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.
- Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.
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Jr Lopez
[email protected]I would definitely recommend this recipe. It was easy to make and the results were delicious.
candy banda
[email protected]This recipe is a must-try for any pork lover. The meat was juicy and flavorful, and the sauce was rich and savory.
Ratna Kumar
[email protected]I followed the recipe exactly and the dish turned out great! The pork was tender and the sauce was delicious.
Ciera Stevenson
[email protected]The pork was perfectly cooked and the sauce was flavorful. I will definitely be making this again.
Nadeesha Amaranath
[email protected]This dish was a bit too time-consuming for a weeknight meal, but it was definitely worth the effort.
Faizan Babaa
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Richard onyenka
[email protected]The flavors in this dish were incredible, but it was a bit too spicy for my taste. I would recommend using less chili powder next time.
Usman Rafiq
[email protected]The pork was a bit dry, but the sauce was delicious. I would recommend using a different cut of pork next time.
Craigy Moore
[email protected]This recipe was easy to follow and the end result was amazing! My family loved it.
Gabby Ramirez
[email protected]I'm not usually a fan of pork, but this recipe changed my mind. The spices and herbs really elevated the flavor of the meat.
Abubakar ten
[email protected]This dish was a hit at my dinner party! The pork was incredibly tender and juicy, and the combination of Indian spices, rosemary, and onions created a flavor profile that was both unique and delicious.