Garlic-and-Spice-Rubbed Pork Loin Roast
"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 saltyâ??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...."
INGREDIENTS
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6 large garlic cloves, coarsely chopped
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2 tablespoons coarsely chopped rosemary
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1 tablespoon whole fennel seeds
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1 teaspoon ground fennel
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2 teaspoons crushed red pepper
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2 teaspoons freshly ground black pepper
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1/4 cup extra-virgin olive oil
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One 10-rib pork loin roast (5 1/2 pounds)â??chine bone removed, fat trimmed to 1/4 inch, rib bones frenched (see Note)
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Salt
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