Fennel-Crusted Pork Ribeye
Recipe Date:
Serving Size:
4
Cook Time:
00:55:00
Difficulty:
Easy
Measurements:
Metric
This recipe is simple, quick and gives a delicious result for minimum effort - plus it's the ideal match for our savoury red, the Primo & Co 'The Tuscan' Shiraz Sangiovese.
Ingredients
- 1 clove garlic, peeled
- 1 heaped teaspoon of fennel seeds
- 6 whole pepper cloves
- 1 tablespoon of JOSEPH Extra Virgin Olive Oil
- 2 Pairs of pork ribeyes, bone in, scored with a slit between to ease cutting after cooking
Directions
Preheat the oven to 200°C
Mortar and pestle the garlic, fennel seeds, cloves and salt until they are finely crushed and JOSEPH Extra Virgin Olive Oil.
Rub the mixture thoroughly into the pork skin.
Place the pork in a baking tray and put in oven. Immediately turn the heat down to 180°C.
Cook the pork ribeye for 30 minutes or until it's skin is golden and crispy.
Serve with any pan juices and fresh, crunchy salad.
Our Primo & Co 'The Tuscan' Shiraz Sangiovese provides the medium body and savoury tannin that matches perfectly with this pork dish.
Buon Appetito!
