Fennel and Chili-Rubbed Pork Roast

Pork
Fennel and Chili-Rubbed Pork Roast
6
5
100
105

Ingredients

5 pounds ribeye (rib) pork roast (OR Rack of Pork OR bone-in pork loin roast)
sea salt (To taste)
1/3 cup fennel seeds (toasted)
1 1/2 tablespoons crushed red pepper flakes (toasted)
2 tablespoons olive oil

Directions

1Preheat the oven to 375 degrees F. Season the ribeye roast all over with salt. In a food processor, pulse together the toasted fennel seeds and chili flakes. Rub the spice mixture evenly over the roast and shake off any excess rub before cooking.
2 Place the roast bone side up onto a roasting pan fitted with a rack. Pour a small amount of water into the bottom of the roasting pan. Roast in the oven, checking after 1 1/2 hours (about 20 minutes per pound) until the internal temperature of the roast reaches between 145 degrees F. Remove from the oven and let rest 10 minutes.
3Raise the oven temperature to 500 degrees F. Slice the ribs away from the loins and cut the rack into individual ribs. Place the ribs cut side up on a sheet tray, drizzle with olive oil. Place back into the oven until the ribs are crispy, about 5 minutes. Remove and serve with sliced pork loin.
Discover more recipes from Pork

NutritionView more

100Calories
Sodium8%DV200mg
Fat14%DV9g
Protein4%DV2g
Carbs2%DV7g
Fiber20%DV5g

PER SERVING *

Calories100Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium200mg8%
Potassium220mg6%
Protein2g4%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber5g20%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.