Grilled Lemon and Oregano Rack of Pork
Prep Time: 20 minutes
Cook Time: 2 1/2 hours
(1) 6 to 10 lbGood Nature® Rack of Pork
2 tbspfresh oregano, chopped
4 tbspextra-virgin olive oil, divided
4 clovesgarlic, crushed through a press
Dash to tastekosher salt and freshly ground pepper
3 lbsassorted baby or fingerling potatoes
2 largelemons, cut into ¼” slices
1 pintcherry tomatoes
2 tbspfresh 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.