Fennel-Crusted Pork Ribeye
- 1 clove garlic, peeled
- 1 heaped teaspoon of fennel seeds
- 6 whole pepper cloves
- 1 half teaspoon of salt
- 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
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.