Tuscan Pork With Red Pepper Relish

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From the bon appetit cookbook by barbara fairchild. It is a collection of favorite dishes published over the past 25 years in the bon appetit magazine. this is a wonderful dish to cook outside on your barbeque and then to eat inside on a cool fall evening.

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Steps

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For red-pepper relish: char peppers over flame or barbecue grill until blackened on all sides.

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Enclose in paper bag for 10 minutes.

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Peel and seed peppers and chop coarsely.

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Transfer peppers to bowl.

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Mix in remaining ingredients for relish , seasoning to taste with salt and pepper.

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Let stand at least one hour.

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For pork: combine rosemary , oil , garlic , orange peel , salt and pepper in a food processor.

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Blend until thick and almost smooth.

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Spread rosemary puree evenly over pork.

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Let stand while preparing barbecue fire.

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Prepare an indirect fire , in kettle barbecue cooker , with bottom vents open.

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Place pork bone side down on grate away from heat.

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Cover with lid , positioning open top vent of lid directly over pork.

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Grill pork 1 hour , then turn it with tongs.

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Cook until instant-read thermometer inserted into top center of meat registers 140 to 145 degrees.

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Transfer meat to platter , tent loosely with foil and let stand 15 minutes before slicing.

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Serve with pepper relis.

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Ingredients

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red bell peppers, capers, olive oil, anchovies, orange peel, balsamic vinegar, dry crushed red pepper, salt and pepper, fresh rosemary, garlic cloves, orange, rind of, salt, ground black pepper, pork rib roast