½ cup canola oil (125 mL)
¼ cup white wine vinegar (60 mL)
½ tsp salt (2 mL)
2 tsp corn syrup (10 mL)
2 Tbsp fennel seeds, crushed (30 mL)
2 tsp black peppercorns (10 mL)
1 tsp red pepper flakes (5 mL)
2 Tbsp fresh chopped parsley (30 mL)
2 Tbsp fresh chopped rosemary (30 mL)
2 Tbsp fresh chopped sage (30 mL)
2 Tbsp orange zest (30 mL)
2 cloves garlic, minced (2)
1- 4 lb pork rib roast (2 kg)
- Combine first 12 ingredients. Mix well. Pour marinade into a large re-sealable plastic bag.
- Pierce pork roast all over with a carving fork or a large skewer. Add the roast to the marinade. Seal the bag and refrigerate the roast for at least 4 hours or, preferably, overnight.
- Drain marinade and discard. Place roast onto a rack in a roasting pan.
- Roast pork at 350°F (180°C) for 1 ½ hours or until inside temperature reads 160°F (71°C).
Porchetta Pork Rib Roast
This crowd-pleasing dinner party main feature is packed with flavour and appeal. From the cornucopia of herbs and spices to the zesty orange, garlic and white wine vinegar, this roast will get you nominated for host of the year. Pro tip: use an internal meat thermometer to know the moment this delicious morsel is done.
- Serving Size
- 1 piece
- Total Fat
- 12.8 g
- Saturated Fat
- 3.2 g
- 128 mg
- 175 mg
- 0.7 g
- 0.3 g
- 0.5 g
- 51.9 g
- 914 mg