Roasted Rack of Pork with Vegetables

Step 1

The herb rub/marinade:

2 TBSP Dijon mustard

1 TBSP Mayo

5 cloves of garlic (original recipe says minced, I made into a paste instead)

2 Springs fresh rosemary, chopped

2 springs fresh thyme, chopped

1 tsp coarse salt

Step 2

Pat dry your rack of pork.  Mine was a 5 lb roast.  Spread the rub on all sides, cover, and place in the refrigerator for at least 6 hours. Next time I make it, I might do this overnight, or at least the salt portion overnight.

Step 3

Take the roast out of the refrigerator at least 30 minutes before you plan on roasting it.  Based on today’s experience, I would probably plan to take it out more like 45 minutes to 1 hour.

Set the oven to preheat to 425 Fahrenheit.

Step 4

Prepare vegetables for the roast.  I used:

Carrots – I honestly cannot tell you how many I used— I just peeled and chopped what I had left in the fridge! Probably equates to 2-3 large carrots

2 onions – peeled, halved and quartered

5 plus potatoes – peeled and cut into large chunks

Add all of the vegetables to a large bowl.

Right before adding to the roasting pan, melt two tablespoons of butter in the microwave and pour over the vegetables.  Add several grinds of sea salt, and toss all together.

Step 5

Preheat at medium the pan in which you will be roasting the pork. Put a very thin coat of olive oil, and when it is hot, add the coated pork roast.  Brown approximately 5 minutes, watching carefully.  With the fat from the mayo and the oil, it can go to burnt very quickly. Using tongs, brown each side of the pork roast and then remove to a plate.

Step 6

Pour the vegetables into the roasting pan and spread into an even layer.  Place the pork roast on top of the vegetables, fat side up.

Step 7

Place, uncovered, into the 425 Fahrenheit oven.  I used a thermometer probe so I could easily see when it reached temperature.  Roast to an internal temp of 145 Fahrenheit.

For a 5 lb roast, it took my roast two hours.

Step 8

Remove from the oven.  Remove the roast to a cutting board, cover with foil, and let rest 20 minutes.  I wanted my potatoes a little more roasted, so I stirred them and put them back in the oven for the remaining 20 minutes.

Finish

Slice between the bones into chops and serve with the roasted vegetables on the side.