Fennel- and Garlic-Crusted Pork Roast
The crispy, and flavorful, fat cap on this roast alone makes it worth the effort.
Serves: 6Hands-on: 20 minutesTotal: 10 hours 15 minutesDifficulty: Easy
- 1 small head fennel, coarsely chopped
- ½ cup coarsely chopped onion
- 2 Tbsp. olive oil
- 6 cloves garlic, peeled and sliced
- 4½ lb. pork rib roast
- 1 Tbsp. salt
- 1 tsp. freshly ground black pepper
- In a blender or food processor, combine the fennel, onion, olive oil, and garlic; purée into a paste.
- With a small sharp knife, make shallow diamond cuts into the skin of the pork roast. Season it all over with salt and pepper, rubbing it in well. Rub the garlic-fennel paste over the roast to cover it with a layer about ¼-inch thick. Cover and refrigerate for up to 8 hours. Remove from the refrigerator and let stand at room temperature for about 20 minutes.
- Preheat the oven to 375°F.
- Transfer the roast to a roasting pan with a rack. Roast for about 1 hour and 15 minutes or until the internal temperature reads 150°F. Remove the roast from the oven and allow to rest for at least 20 minutes. Slice the roast into thick chops.