Garlic & Herb Crusted Rack of Pork

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Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 8


  • 6 to 10 lb
    Good Nature® Rack of Pork
  • 3 tbsp
    fresh rosemary, chopped
  • 2 tbsp
    fresh thyme, chopped
  • 4 cloves
    garlic, minced
  • 2 tbsp
    kosher salt
  • 2 tbsp
    freshly ground black pepper
  • 1 tbsp
    olive oil


  • 8 medium
    red potatoes, cut into 1” cubes with skin on
  • 6 tbsp
    salted butter, divided
  • 1 cup
    whole milk
  • 10
    fresh basil leaves, roughly chopped
  • 1 pinch
    kosher salt & freshly ground black pepper


  • 1 ½ lbs
    asparagus, stems cut off
  • 2 cloves
    garlic, minced
  • 1 tbsp
    olive oil
  • 1 pinch
    kosher 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.

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