Adapted from Williams & Sonoma's Outdoor Entertaining, this rub for pork was so delicious. Do not add any additional salt to the rub or during cooking, as the pancetta and capers, along with the rub are plenty. (My love for salt has ruined meals, so I am very conscious of it for my guests' sake!) I served the pork with mashed potatoes with chives and steamed broccoli.
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Rub (mix all ingredients and spread on pork)
1 tablespoon EVOO
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1 tablespoon of fennel seeds, crushed
1 1/2 teaspoons of salt
1/2 teaspoon of fresh ground pepper
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Use pork loin or pork chops. Spread rub on pork, slice into pork and stuff with quartered fresh garlic cloves, wrap think slices pancetta around pork. Bake at 375 degrees (about 30 minutes or until cooked). Remove, slice, and dress with rinsed capers. Serve over potatoes and enjoy!
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