Herb Roasted Pork Rib Rack with Hasselback Sage - Salt Potatoes
Herb Roasted Pork Rib Rack with Hasselback Sage - Salt Potatoes
INGREDIENTS
FOR THE RIB RACK:
Fresh Sage, chopped 3 tablespoons
Fresh Rosemary, chopped 2 tablespoons
Kosher Salt 3 tablespoons
Black Pepper, freshly ground 1 tablespoon
Brown Sugar 1 tablespoon
Olive Oil 2 tablespoons
Peppercorn Sauce 1 bag
FOR THE HASSELBACK POTATOES:
Yukon Gold Potatoes, medium sized 2 ½ lbs.
Olive Oil ¼ cup
Coarse Sea Salt 1 tablespoon
Fresh Sage, chopped 1 tablespoon
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 a baking pan. Remove the pork roast from the refrigerator and place in the roasting rack. Drizzle the 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 your desired degree of doneness. Remove pork from roasting pan, cover with aluminum foil and let rest for 15 minutes. Mix 1 tablespoon 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 the peppercorn.
Slice rack of pork between the ribs for portioning and serve with the peppercorn sauce, Hasselback potatoes and extra sage-salt on the side.