Garlic & Herb Crusted Rack of Pork - Good Nature Pork

Recipes

Garlic & Herb Crusted Rack of Pork

Recipe Rating (0 / 0)
Click here to leave a rating!
Facebook
print-button

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 8

RACK OF PORK INGREDIENTS

  • 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

MASHED POTATO INGREDIENTS

  • 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

ASPARAGUS INGREDIENTS

  • 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.

Join the Conversation!

Be the First to Comment!

Notify of

want more? try one of these: