Rack of Pork with Fresh Herbs and Roasted New Potatoes

Prep Time: 25 minutes
Cook Time: 70 to 90 minutes
Serves: 8
  • 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
Cooking Directions:
  1. 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.
  2. 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.
  3. 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.
  4. Transfer roast to cutting board and potatoes to bowl. Loosely cover each with foil; let pork rest for 3 minutes.
  5. 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.
  6. Carve rack into chops; place on dinner plates with potatoes. Spoon pan juices over chops.
Recipe Nutrition Overview
Per Serving
Total fat
Saturated fat
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