- 5 Pound Pork Ribeye Roast , Or Rack Of Pork Or Bone-In Pork Loin Roast
- To Taste Sea Salt
- 1/3 Cup Fennel Seed, Toasted
- 1 1/2 Tablespoons Red Chile Flakes, Toasted
- 2 Tablespoons Olive Oil
Preheat 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.
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.
Raise 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.
Recipe courtesy of Chef Ashley Christensen, Raleigh, NC