Tuscan Pork With Red-Pepper Relish Recipe

Name: Tuscan Pork With Red-Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs red bell peppers (about 3 large); 2 tablespoons capers, drained; 1 tablespoon olive oil; 4 anchovies, chopped; 2 teaspoons grated orange peel; 2 teaspoons balsamic vinegar; ¼ teaspoon dry crushed red pepper; salt and pepper; ½ cup fresh rosemary; ⅓ cup olive oil; 6 large garlic cloves; 1 orange, rind of, removed in strips with vegetable peeler; 1 teaspoon salt; ½ teaspoon ground black pepper; 3 12 lbs pork rib roast

Servings: persons

1 12 lbs red bell peppers (about 3 large)
2 tablespoons capers, drained
1 tablespoon olive oil
4 anchovies, chopped
2 teaspoons grated orange peel
2 teaspoons balsamic vinegar
¼ teaspoon dry crushed red pepper
salt and pepper
½ cup fresh rosemary
⅓ cup olive oil
6 large garlic cloves
1 orange, rind of, removed in strips with vegetable peeler
1 teaspoon salt
½ teaspoon ground black pepper
3 12 lbs pork rib roast

1
For red-pepper relish: Char peppers over flame or barbecue grill until blackened on all sides.
2
Enclose in paper bag for 10 minutes.
3
Peel and seed peppers and chop coarsely.
4
Transfer peppers to bowl.
5
Mix in remaining ingredients for relish, seasoning to taste with salt and pepper.
6
Let stand at least one hour (can be prepared 1 day aheadand refrigerated).
7
For pork: Combine rosemary, oil, garlic, orange peel, salt and pepper in a food processor; blend until thick and almost smooth (or blend in a mortar and pestle).
8
Spread rosemary puree evenly over pork.
9
Let stand while preparing barbecue fire.
10
(Pork also can be prepared 1 day ahead, covered and chilled.
11
Bring to room temperature before continuing.
12
).
13
Prepare an indirect fire (briquettes or gas heat on one side), in kettle barbecue cooker, with bottom vents open.
14
Place pork bone side down on grate away from heat.
15
Cover with lid, positioning open top vent of lid directly over pork.
16
Grill pork 1 hour, then turn it with tongs.
17
Cook until instant-read thermometer inserted into top center of meat registers 140 to 145 degrees.
18
Transfer meat to platter, tent loosely with foil and let stand 15 minutes before slicing.
19
Serve with pepper relish.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 12 lbs red bell peppers (about 3 large), 2 tablespoons capers, drained, 1 tablespoon olive oil, 4 anchovies, chopped, and more.

Yes, Tuscan Pork With Red-Pepper Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Pork With Red-Pepper Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions