Indian-Spiced Pork Roast with Rosemary and Onions

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This aromatic Indian-spiced pork roast offers a sophisticated twist on the traditional Sunday lunch. The pork is seasoned with a vibrant dry rub of toasted fennel, cumin and peppercorns, providing a subtle warmth that pairs beautifully with the earthy fragrance of fresh rosemary. Resting the meat with these spices overnight ensures every slice is infused with deep, savoury flavour and remains exceptionally succulent after roasting.

As a diabetes-friendly main course, this dish focuses on high-quality protein and heart-healthy olive oil, served alongside a melody of sweet, softened onions rather than heavy starches. It is an excellent choice for entertaining guests or for a wholesome family gathering. Simply serve with a side of steamed seasonal greens or a crisp salad for a balanced, low-carbohydrate meal that everyone can enjoy.

Ingredients for Indian-Spiced Pork Roast with Rosemary and Onions

1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 כפית זרעי כמון
1 tablespoon crushed red pepper flakes
1 כף פפריקה
45ml Diamond Crystal or 1 tablespoon plus 2 1/4 teaspoons Morton kosher salt, plus more
2 (8-bone) racks of pork (about 1.8kg each), chine bone removed, fat trimmed 1/4-inch thick, rib bones frenched
1/2 cup coarsely chopped rosemary leaves
1/2 cup plus 45ml extra-virgin olive oil
675g medium mixed red, white, and/or yellow onions, peeled, quartered through root end
4 עלי דפנה
A spice mill or mortar and pestle

How to make Indian-Spiced Pork Roast with Rosemary and Onions

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 45ml Diamond Crystal or 1 tablespoon plus 2 1/4 teaspoons Morton kosher salt.

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 flavour, longer is better).

Let pork sit out at room temperature about 2 hours before roasting.

Combine rosemary and 120ml oil in a small bowl; let infuse while meat is coming to room temperature.

Place a rack in middle of oven and preheat to 260°C. Toss onions and bay leaves with remaining 45ml 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 163°C and continue roasting pork and onions until an instant-read thermometer inserted into the centre of meat registers 57°C, 60–75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20–30 minutes. Keep oven on.

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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.