Requires overnight marinade
Serves 8 to 10 Marinade & roast: 12 cardamom pods 12 juniper berries ½ navel orange, peeled, cut into pieces 1 cup dry red wine ½ cup olive oil 3 whole cloves 3 cinnamon sticks, broken into pieces 3 bay leaves 1 teaspoon salt ½ teaspoon whole black peppercorns 1 6-pound center-cut pork rib roast with 8 to 10 bones Sauce: 1 teaspoon ground cardamom 3 tablespoons olive oil 2 cups dry red wine 1 ½ cups pitted prunes (about 10 ounces) 3/4 cup prune juice ½ cup brandy 3 cinnamon sticks 3 bay leaves ½ cup red currant jelly For marinade: 1.Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. 2.Place pork into a large (2 gallon) re-sealable plastic bag. Pour marinade over pork; turn to coat. 3.Arrange bone side up and refrigerate at least 12 hours or overnight. For roast & sauce: 1.Preheat oven to 350°F. 2.Scrape marinade from pork. 3.Pat pork dry with paper towels. 4.Sprinkle pork generously with ½ teaspoon cardamom, salt and pepper. 5.Heat oil in large roasting pan set over 2 burners on medium heat. 6.Add pork and cook until brown, turning occasionally, about 4 minutes. 7.Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. 8.Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. 9.Transfer pork and prunes to platter. Tent with foil. 10.Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. 11.Pour pan juices into heavy small saucepan. Add jelly and remaining ½ teaspoon cardamom. 12.Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper. Serve pork with sauce. Note: Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve.
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