Dry-Rubbed Pork Roast

A straightforward roast with porchetta-like seasonings (fennel-peppercorn-garlic), but it makes a huge difference to use a skin-on rib roast with a big fat cap, which will insulate the meat and make it juicier while the skin will crisp up into an incredible pork cracklin’. Because pork roasts vary drastically in size, use about 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per pound as your guide. Serve with Creamy Polenta and Brussels Sprouts With Cranberry Mostarda, which are all from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

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