Recipe

Catalonian Pork Rib Roast With Romanesco Sauce Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 6 months, 3 weeks ago Roamnesco is a tomato and red pepper based sauce usually used on poulty, fish or potatoes, but wonderful with pork. Recipe and photo from Bon Appetit Had to share this one! Cook time does not include stand time before cooking. Prep:20m Cook:2m Servings:8	Pat2me
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Ingredients

2 Tbl olive oil

2 large garlic cloves, minced

1 Tbl coarse kosher salt

1 Tbl chopped fresh marjoran (1 tsp dried)

1 Tbl smoked paprika

2 tsp freshly ground black pepper

Pork roast about 6 lbs with 8 to 10 ribs, chine bone removed

4 Lrg roasted red peppers (from 15 to 16 oz. jar) drained

6 garlic cloves, sliced

1 ripe plum tomato, coarsely chopped

1/4 C olive oil

1/2 C almonds, roasted and salted

1/4 C fresh breadcrumbs

1 C dry sherry

Directions

Combine first 6 ingredients in a small bowl, mix to a paste

Spread all over pork roast

Place in a roasting pan, bone side down. Let stand at room temperature one hour (or cover and refrigerate for a day), then let stand at room temp one hour before cooking

preheat oven to 425

Place red peppers in a pie dish; sprinkle with garlic and chopped tomato, drizzle with oil and set aside

Roast pork 15 minutes

Reduce oven temp. to 325 F. Place dish with red pepper mixture alongside pork in oven; roast 30 minutes and remove pepper mixture and cool.

Continue roasting pork until it registers 140 to 145 on a meat thermometer, approximately another hour and 15 minutes longer for a total roasting time of about 2 hours

Remove from oven and tent with foil; let rest about 20 minutes

Reserve roasting pan

Chop almonds with breadcrumbs in mini processor

Add pepper mixture; blend until smooth

Spoon off any fat from drippings in pan

Add sherry to pan; place over two burners and boil, scraping and deglazing pan until juices are reduced to about 1/4 Cup....about 7 minutes

Scrape pan juices and any browned bits into mini processor and blend until smooth

Season roast with salt and pepper

Cut roast between bones into individual chopps and serve with sauce

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