Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish

Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish
Photo by Brian Leatart

Ingredients

  • 1 teaspoon salt
  • 2 tablespoons capers
  • ½ cup fresh rosemary leaves
  • 1 orange
  • 30 charcoal briquettes
  • 4 anchovies
  • ¼ teaspoon dried crushed red pepper
  • + 8 more ingredients
    • 1/3 cup olive oil
    • ½ teaspoon ground black pepper
    • 2 teaspoons balsamic vinegar
    • 6 large garlic cloves
    • 1 tablespoon olive oil
    • 1 ½ pounds red bell peppers
    • 2 teaspoons grated orange peel
    • 1 31/2-pound center-cut pork rib roast, trimmed of excess fat

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with s...

View full recipe at Epicurious

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