Herb-Roasted Pork Rib Rack with Potatoes | Wild Fork
Roast a full pork rib rack with fresh herbs and serve alongside hasselback sage salt potatoes for an impressive, aromatic feast.
INGREDIENTS
Rib Rack:
3 Tbsp. Fresh Sage, chopped
Fresh Rosemary, chopped
Tbsp. Light Brown Sugar
2 Tbsp. Olive Oil
Freshly Ground Black Peppercorns, to taste
2 cups Beef Stock
2 tsp. Cornstarch
Hasselback Potatoes:
¼ Cup Olive Oil
1 Tbsp. WFF Coarse Sea Salt
LET'S GET COOKING!
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
Cook Hasselback potatoes according to package instructions.
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. 7. While roast is resting, heat the beef stock over medium heat and add any pan drippings from the roast. Make a cornstarch slurry with the cornstarch and 1/4 cup of water to thicken the sauce. Whisk the slurry into the sauce over medium heat until thickened, about 2 minutes. 8. Slice rack of pork between the ribs for portioning and serve with the pan gravy and Hasselback potatoes on the side. *USDA recommends cooking pork to a minimum internal temperature of 145°F