Indian-Spiced Pork Roast with Rosemary and Onions

Name: Indian-Spiced Pork Roast with Rosemary and Onions
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 tablespoon black peppercorns; 1 tablespoon fennel seeds; 1 teaspoon cumin seeds; 1 tablespoon crushed red pepper flakes; 1 tablespoon paprika; 3 tablespoons kosher salt; 2 racks pork racks; ½ cup rosemary leaves; ½ cup extra-virgin olive oil; 1½ pounds mixed onions; 4 leaves bay leaves; 1 piece spice mill

A magnificent fusion of Indian spices and classic roast pork, featuring two full racks of pork rubbed with a fragrant blend of peppercorns, fennel, cumin, and paprika. Served with rosemary-infused roasted onions, this impressive main dish combines aromatic spices with tender, juicy meat.

8 servings

4 hr 5 min

Published October 4, 2025

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Ingredients

•1 tablespoon black peppercorns
•1 tablespoon fennel seeds
•1 teaspoon cumin seeds
•1 tablespoon crushed red pepper flakes
•1 tablespoon paprika
•3 tablespoons kosher salt
•2 racks pork racks
•½ cup rosemary leaves
•½ cup extra-virgin olive oil
•1½ pounds mixed onions
•4 leaves bay leaves
•1 piece spice mill

Cooking Instructions

1.
Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
5 min
2.
Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
15 min
3.
Let pork sit out at room temperature about 2 hours before roasting.
120 min
4.
Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
5 min
5.
Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.
90 min
6.
Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.
10 min

Indian-Spiced Pork Roast with Rosemary and Onions

8 servings

4 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 tablespoon black peppercorns

•1 tablespoon fennel seeds

•1 teaspoon cumin seeds

•1 tablespoon crushed red pepper flakes

•1 tablespoon paprika

•3 tablespoons kosher salt

•2 racks pork racks

•½ cup rosemary leaves

•½ cup extra-virgin olive oil

•1½ pounds mixed onions

•4 leaves bay leaves

•1 piece spice mill

Cooking Instructions

Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.

5 min

Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).

15 min

Let pork sit out at room temperature about 2 hours before roasting.

120 min

Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.

5 min

Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.

90 min

Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.

10 min