Life & Style

Herbed Rib Roast of Pork

Looking to impress family and friends with a show-stopping main course this holiday season? Try Myra Goodman’s standing rib roast of pork, a delicious and most impressive centerpiece for any special occasion table. Any market that has an in-house butcher will be able to prepare a rack of pork with a day’s notice (if you’re lucky, your market will have this cut already handy during the Christmas season). Request that the rack be frenched, which means that the meat is removed from the ends of the rib bones to make for a more attractive presentation.

Herbed Rib Roast of Pork

Pork loin on the bone is so juicy and succulent that it needs little enhancement other than a rub of oil, fennel, herbs, and garlic. For maximum flavor, prepare the pork 1 to 3 days ahead of time so that the flavors have time to infuse into the meat; then, before you cook the roast, let the pork sit at room temperature for 2 hours so the meat cooks more evenly.

Serves 8

Ingredients

1 rib roast (rack) of pork (5 pounds), frenched
¼ cup extra-virgin olive oil
Coarse sea salt and freshly ground black pepper, to taste
2 tablespoons ground fennel seed (see sidebar, page 94)
6 large garlic cloves, crushed, peeled, and halved
2 tablespoons chopped fresh thyme leaves
8 fresh sage leaves, thinly sliced
2 tablespoons chopped fresh rosemary leaves
1 tablespoon fennel pollen (see below for details)

FENNEL POLLEN
The fennel flower produces an edible pollen that can be used to flavor meats and fish to heavenly effect. Hailed as fairy dust for food lovers, this intoxicatingly aromatic and pungent spice is delicious on just about anything. It is much sweeter tasting and more intensely flavored than fennel seed. Although not inexpensive, a pinch or two goes a long way and contributes a real spark of flavor. Dried wild fennel pollen, usually imported from Tuscany, is available at specialty markets and from mail-order sources.

Instructions

1. At least 1 and up to 3 days ahead, prepare the pork: Massage the pork with the olive oil, rubbing it in with your fingers. (You need the oil so that the herbs will stick to the meat, so don’t skimp on the massage.) Sprinkle the meat with sea salt and pepper, and then with the ground fennel. Tuck about half of the garlic between the ribs and into all crevices.

2. Mix the thyme, sage, and rosemary in a small bowl to blend. Press the herbs and the remaining garlic over all the meat and fat sides of the roast. Wrap the pork tightly in plastic wrap so that the herbs and garlic stay pressed against the meat. Place the pork in a baking dish or on a rimmed baking sheet, and refrigerate for at least 1 and up to 3 days.

3. On the day of serving, remove the pork from the refrigerator, and let it sit, still wrapped, at room temperature for 2 hours. Ideally the temperature of the pork should be 50°F at the center of the thickest section when checked with an instant-read thermometer

4. Position a rack in the lower third of the oven and preheat the oven to 425°F.

5. Unwrap the pork and transfer it to a roasting pan, arranging it bone side down. Sprinkle the fennel pollen, if using, over the meat. Roast the meat until it registers 145°F on an instant-read thermometer or a remote digital thermometer. (The internal temperature of the meat will rise about 10 degrees while it rests.)

6. Remove the pork from the oven and cover the roast loosely with aluminum foil (preferably recycled), or partially cover it with an upside-down metal bowl. Allow the meat to rest for 15 to 20 minutes before carving it between the rib bones.

7. If you like, drizzle some of the pan juices over the slices before serving.