Grilled Lemon and Oregano Rack of Pork

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Prep Time: 20 minutes

Cook Time: 2 1/2 hours

Servings: 8


  • (1) 6 to 10 lb
    Good Nature® Rack of Pork
  • 2 tbsp
    fresh oregano, chopped
  • 4 tbsp
    extra-virgin olive oil, divided
  • 4 cloves
    garlic, crushed through a press
  • Dash to taste
    kosher salt and freshly ground pepper
  • 3 lbs
    assorted baby or fingerling potatoes
  • 2 large
    lemons, cut into ¼” slices
  • 1 pint
    cherry tomatoes
  • 2 tbsp
    fresh flat leaf parsley, chopped

Preheat oven to 250°F. Place wire rack on a baking sheet.

In small bowl, combine 2 tablespoons oil, oregano, garlic, and plenty of salt and pepper; rub all over meaty parts of roast. Place roast on wire rack. Roast, uncovered, for about 2 hours or until internal temperature reaches 135°F in the thickest part of the meat. Remove pork from oven and cover loosely with foil.

Increase oven temperature to 450°F. Toss potatoes with remaining olive oil and salt and pepper to taste; spread on even layer on a roasting pan. Roast for 20 minutes. Stir in tomatoes and continue roasting for 5 minutes or until potatoes are fork-tender. Stir in parsley; cover and keep warm.

Increase oven temperature to 500°F. Uncover pork and return to oven. Roast for 10 minutes or until browned and crisp. Transfer pork to cutting board and let rest 5 minutes.

To serve, slice pork between ribs and serve with vegetables.

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