Garlic & Herb Rack of Pork

Ingredients

• 4-5 lbs bone-in rack of pork (4-5 bones)
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper, freshly cracked
• 1 tbsp Dijon mustard

• 2 lbs potatoes, quartered
• 1 medium butternut squash, cubed

Instructions

1. Take the rack out of the fridge 45-60 minutes before cooking to bring it to room temperature.
2. Preheat oven to 425°F.
3. Make the herb paste: combine minced garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, salt, and pepper in a small bowl. Mix well.
4. Pat the rack completely dry with paper towels. Score the fat cap lightly in a crosshatch pattern. Rub the herb paste all over the roast, getting it into any crevices between bones.
5. Heat a large oven-safe skillet or roasting pan over high heat with a thin film of oil. Sear the rack fat-side down for 3-4 minutes until deeply golden. Sear the meaty sides for 1-2 minutes each. The bones don't need to be seared.
6. Flip the rack so it's bone-side down (bones act as a natural roasting rack). Scatter the quartered potatoes and cubed squash around the roast. Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat.
7. Roast at 425°F for 20 minutes, then reduce heat to 375°F and continue roasting until the internal temperature at the thickest part (not touching bone) reads 140°F — about 50-65 minutes total depending on size.
8. Transfer the roast to a cutting board, tent loosely with foil, and rest for 15 minutes. (The temp will carry over to 145°F.)
9. While the roast rests, return the vegetables to the oven if they need a few more minutes to caramelize.
10. Slice between bones to serve — each person gets a bone-in chop. Serve with the roasted potatoes and squash.