Rack of Pork with Fresh Herbs and Roasted New Potatoes
Prep Time: 25 minutes
Cook Time: 70 to 90 minutes
- One 8-rib Swift Premium® Rack of Pork (5 to 6 pounds)
- 3 tablespoons olive oil
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon coarse-ground black pepper
- 4 garlic cloves, minced (2 teaspoons)
- 2 tablespoons minced fresh rosemary
- 1 tablespoon minced fresh marjoram
- 2 teaspoons minced fresh thyme
- 2 pounds small new red potatoes, quartered
- 2/3 cup dry white wine
- 1/3 cup reduced-sodium chicken broth
- Preheat oven to 450º F. Pat pork dry with paper towels. Place pork on large piece of plastic wrap. Combine 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic; rub on pork. Combine rosemary, marjoram, and thyme; sprinkle and press on pork. If desired, wrap pork tightly in the plastic wrap; marinate in refrigerator for up to 4 hours.
- Place pork on roaster rack, bone side down, in very large shallow roasting pan. Roast, uncovered, in oven for 15 minutes. Meanwhile, toss potatoes with remaining 2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper.
- Reduce oven temperature to 350º F. Arrange potatoes in single layer around pork in pan. Continue roasting, uncovered, for 55 to 75 minutes or until instant-read thermometer inserted near center reads 145°F and potatoes are slightly crisp on outside and tender on inside. If desired, turn potatoes halfway through roasting.
- Transfer roast to cutting board and potatoes to bowl. Loosely cover each with foil; let pork rest for 3 minutes.
- While roast is resting, add wine and broth to roasting pan. Heat over medium-high heat, scraping brown bits from pan. Simmer about 2 minutes or until reduced by half.
- Carve rack into chops; place on dinner plates with potatoes. Spoon pan juices over chops.