Tuscan Pork With Red-Pepper Relish
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
For the Red-Pepper Relish
- 1 1⁄2 lbs red bell peppers (about 3 large)
- 2 tablespoons capers, drained
- 1 tablespoon olive oil
- 4 anchovies, chopped
- 2 teaspoons grated orange peel
- 2 teaspoons balsamic vinegar
- 1⁄4 teaspoon dry crushed red pepper
- salt and pepper
-
For the Pork
- 1⁄2 cup fresh rosemary
- 1⁄3 cup olive oil
- 6 large garlic cloves
- 1 orange, rind of, removed in strips with vegetable peeler
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 3 1⁄2 lbs pork rib roast
directions
- For red-pepper relish: Char peppers over flame or barbecue grill until blackened on all sides. Enclose in paper bag for 10 minutes. Peel and seed peppers and chop coarsely. Transfer peppers to bowl.
- Mix in remaining ingredients for relish, seasoning to taste with salt and pepper.
- Let stand at least one hour (can be prepared 1 day aheadand refrigerated).
- For pork: Combine rosemary, oil, garlic, orange peel, salt and pepper in a food processor; blend until thick and almost smooth (or blend in a mortar and pestle). Spread rosemary puree evenly over pork. Let stand while preparing barbecue fire. (Pork also can be prepared 1 day ahead, covered and chilled. Bring to room temperature before continuing.).
- Prepare an indirect fire (briquettes or gas heat on one side), in kettle barbecue cooker, with bottom vents open.
- Place pork bone side down on grate away from heat. Cover with lid, positioning open top vent of lid directly over pork. Grill pork 1 hour, then turn it with tongs. Cook until instant-read thermometer inserted into top center of meat registers 140 to 145 degrees.
- Transfer meat to platter, tent loosely with foil and let stand 15 minutes before slicing.
- Serve with pepper relish.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>