Indian-Spiced Pork Roast with Rosemary and Onions
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.
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