Never before have you beheld anything quite so lovely. Our herb-roasted Frenched rib rack, seasoned with sage, rosemary, salt, pepper, and brown sugar, is a delight with every bite. Served with Hasselback sage-salted potatoes for a truly decadent feast.
Rib Rack:
3 Tbsp. Fresh Sage, chopped
Fresh Rosemary, chopped
Tbsp. Light Brown Sugar
2 Tbsp. Olive Oil
Hasselback Potatoes:
2 ½ LBS. Yukon Gold Potatoes, medium-sized
¼ Cup Olive Oil
1 Tbsp. WFF Coarse Sea Salt
1 Tbsp. Fresh Sage, chopped
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. 6. 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. 7. While roast is resting, heat Bourbon Peppercorn Sauce according to directions on the package adding a bit of water for desired consistency. 8. 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
