Recipe: Herb Roasted Pork Rib Rack with Hasselback Sage-Salt Potatoes
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
Serves - 4
For the Rib Rack:Qty
BONE-IN FRENCHED PORK RIB RACK, thawed1 pieceQty 1 package$32.34
Fresh Sage, choppedQty 3 Tbsp.
Rosemary Leaves or Fresh Rosemary, chopped1 bottleQty 2 Tbsp.$3.98
Kosher SaltQty 3 Tbsp.
Freshly Ground Black Peppercorns1 bottleQty 1 Tbsp.$5.78
Light Brown SugarQty 1 Tbsp.
Olive OilQty 2 Tbsp.
Bourbon Peppercorn Sauce1 bagQty 1 bag$4.48
For the Hasselback Potatoes:Qty
Yukon Gold Potatoes, medium-sizedQty 2 ½ lbs.
Olive OilQty ¼ Cup
Coarse Sea Salt1 bottleQty 1 Tbsp.$5.38
Fresh Sage, choppedQty 1 Tbsp.
- In a small bowl, mix herbs for pork: sage, rosemary, salt, pepper, and brown sugar.
- Using paper towels, pat rib rack dry and rub seasoning mix all over the meat portion of the rack. Cover with plastic wrap and refrigerate until ready to roast. (Pork Rib Rack can marinate for up to 24 hours for a better flavor).
- Preheat oven to 400°F. Adjust oven rack to middle position.
- Place a roasting rack inside an 18” x 13” baking pan. Remove pork roast from refrigerator and place in the roasting rack. Drizzle surface with olive oil
- Wash potatoes and using a sharp knife, partially fan potatoes by cutting slits ¼” apart and ¾ of the way down from top to bottom. (Do not to cut all the way down.)
- Place in roasting pan along with pork rack and brush some olive oil over each potato. Season with salt and pepper.
- Roast Rack of pork and potatoes for 1 hour, or until pork reaches and internal temperature of 135°F for medium rare or 140°F for medium. Remove pork from roasting pan, cover with aluminum foil and let rest for 15 minutes. Mix 1 Tbsp. of sage and sea salt in a small bowl and sprinkle over the potatoes. Return potatoes to oven for 5 minutes.
- While roast is resting, heat Bourbon Peppercorn Sauce according to directions on the package adding a bit of water for desired consistency.
- Slice rack of pork between the ribs for portioning and serve with Bourbon Peppercorn Sauce, Hasselback potatoes and extra sage-salt on the side. *USDA recommends cooking pork to a minimum internal temperature of 145°F