Tuscan Pork With Red-Pepper Relish |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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From The Bon Appetit Cookbook by Barbara Fairchild. It is a collection of favorite dishes published over the past 25 years in the Bon Appetit magazine. This is a wonderful dish to cook outside on your barbeque and then to eat inside on a cool fall evening. Ingredients:
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 |
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:
1. 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.
2. Mix in remaining ingredients for relish, seasoning to taste with salt and pepper.
3. Let stand at least one hour (can be prepared 1 day aheadand refrigerated).
4. 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.).
5. Prepare an indirect fire (briquettes or gas heat on one side), in kettle barbecue cooker, with bottom vents open.
6. 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.
7. Transfer meat to platter, tent loosely with foil and let stand 15 minutes before slicing.
8. Serve with pepper relish.
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