Garlic & Herb Crusted Rack of Pork
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8
RACK OF PORK INGREDIENTS
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6 to 10 lbGood Nature® Rack of Pork
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3 tbspfresh rosemary, chopped
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2 tbspfresh thyme, chopped
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4 clovesgarlic, minced
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2 tbspkosher salt
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2 tbspfreshly ground black pepper
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1 tbspolive oil
MASHED POTATO INGREDIENTS
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8 mediumred potatoes, cut into 1” cubes with skin on
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6 tbspsalted butter, divided
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1 cupwhole milk
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10fresh basil leaves, roughly chopped
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1 pinchkosher salt & freshly ground black pepper
ASPARAGUS INGREDIENTS
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1 ½ lbsasparagus, stems cut off
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2 clovesgarlic, minced
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1 tbspolive oil
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1 pinchkosher salt & freshly ground black pepper
Preheat oven to 375°F.
In a small bowl, combine rosemary, thyme, garlic, salt, and pepper. Coat pork with oil and herb rub and wrap exposed bones with aluminum foil.
In a roasting pan over high heat, sear pork on all sides to create a crust. Place pan in oven and roast, uncovered, for about 1 hour or until internal temperature reaches 145°F in the thickest part of the meat. Remove pork from oven and cover loosely with foil.
For potatoes, bring a large pot of salted water to a boil. Add potatoes and boil until fork tender, about 20 minutes. Drain and mash with milk, butter, salt and pepper, and basil; cover and keep warm.
In a large skillet over high heat, add olive oil and asparagus; season with salt and pepper. Sear asparagus for about 2 to 3 minutes. Lower heat to medium, add garlic and cook an additional 2 minutes until garlic is fragrant, but not browned.
To serve, slice pork between ribs and serve with mashed potatoes and asparagus.