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Pork Rib Roast With Herbs

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Ingredients
  Centre cut pork loin roast 4 Pound
  Olive oil 2 Tablespoon
  Minced fresh rosemary/2 teaspoons crumbled dry rosemary 1 Tablespoon
  Minced fresh sage/1 1/2 teaspoons dry rubbed sage 1 Tablespoon
  Minced garlic 2 Clove (10 gm)
  Pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pancetta slices/Bacon slices 5 Ounce (5 Or 6 Slices)
  Rosemary sprigs 3 (3 To 4 Inches)
  Sage sprig 3 (3 To 4 Inches)
Directions

Trim excess fat from pork.
Mix olive oil, minced rosemary, minced sage, garlic, pepper, and salt.
Rub all over roast.
Lay 3 cotton strings, each about 24 inches long, on a board, parallel to each other and about 2 inches apart.
Set roast, bone side down, perpendicular to and across center of strings.
Lay pancetta slices lengthwise in a single layer over meaty side of roast.
Lay sprigs of rosemary and sage over pancetta.
Bring strings up and around roast and tie.
If needed, tie in a few more places to secure.
Place pork, bone side down, on a rack in a 10- by 15-inch roasting pan.
Roast pork in a 325° oven until a thermometer inserted against bone in thickest part reaches 160°, 1 1/2 to 1 3/4 hours.
Transfer roast to serving platter and remove strings.
Keep warm and let rest about 10 minutes.
Offer lemon to add to taste.

Recipe Summary

Method: 
Roasted

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