Ask people about about a pork roast and you'll hear two things: It's too dry, and it's too tough... Both of those problems stem from over-cooking over-cooking that we've been told we have to do by 'food safety experts'. However the tides have turned, and research now reveals that pork is safely cooked at much lower temperatures - plus the dangers we've been warned about actually don't exist.
|Fennel seeds||1 1/2 Teaspoon (7mL)|
|Coarse salt||1 Tablespoon (15mL)|
|Rosemary leaves||1 Tablespoon (15mL)|
|Black peppercorns||2 Teaspoon (5mL)|
|Garlic||5 Clove (25 gm) , coarsely chopped, with juices (optional)|
|Sage leaves||1/4 Cup (4 tbs) (and tender sprigs,10g)|
|Extra virgin olive oil||5 Tablespoon (75mL)|
|Pork rib roast||2 Kilogram (6|
1.Preheat oven to 250F (120ºC).
2.In small fry pan, dry toast fennel seeds until fragrant.
3.Place salt, rosemary, pepper corns, sage,toasted fennel seeds, garlic (if using), and lemon zest, in blender.
4.Run blender briefly to chop everything up, then drizzle in olive oil, and blend until mixture becomes a paste, scraping down sides occasionally with a spatula.
5.Rub seasoning paste all over meat, making sure to coat completely including any of the crevices .
6.Let sit at room temperature for at least 2 hours.
You can place in the refrigerator overnight if you wish, just bring to room temperature for at least a couple of hours before roasting.
7.Slow roast the pork until an instant read thermometer reads 140ºF (60ºC).
8.Pull the pork from the oven and tent with foil.
9.Heat the oven broiler.
10.Place the roast back in the oven under the broiler for 5 -10 minutes to brown, turning to brown all sides.
11.Serve and enjoy!