This easy and elegant dish is special enough for a holiday or celebratory meal, and most certainly will be welcomed as a Sunday family dinner. Fingerling potatoes accompany this tender and juicy pork roast and cook in the same pan, which is a great and convenient way of feeding a crowd without using too many dishes and pots. Add some chunks of carrots and yams to roast with the potatoes and pork and you've got yourself a complete meal. Serve with hot baked rolls and butter and a green salad, and dinner is on the table.
Small, new, or "baby" potatoes may be used instead of the fingerlings. Or use quartered potatoes.
- 1 pork rib roast (center-cut, about 3 pounds)
- 2 teaspoons Cajun seasoning
- 1 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 4 cloves garlic (minced, divided)
- 3 tablespoons olive oil (divided)
- 2 pounds potatoes (fingerling, scrubbed)
- 1 large onion (cut into 6 to 8 wedges)
- 2 tablespoons butter (melted)
- Salt (to taste)
- Black pepper (to taste)
- 1/2 cup dry white wine (or chicken broth)
- Optional: 2 large carrots (sliced)
Gather the ingredients.
Preheat the oven to 350 F.
Carefully, without spilling any water with raw meat on your kitchen counter, wash the roast in the sink and pat dry it with paper towels.
Mix the Cajun seasoning, dry mustard, thyme, 1/2 teaspoon salt, half of the minced garlic, and 1 tablespoon of olive oil. Rub the roast all over with the mixture and place in a roasting pan deep enough to hold the meat and potatoes (and carrots, if using).
In a large skillet over medium-high heat sear the roast in the remaining olive oil for about 3 to 5 minutes on each side, or until nicely browned. Searing it will keep the juices inside of the meat and yield a roast that is cooked and moist inside and crispy outside.
In a large pan, melt the butter and toss the potatoes with the remaining minced garlic and onion wedges. Allow cooking for 5 minutes.
Arrange the potatoes on the bottom of the roasting pan and sprinkle with salt and pepper. Place the browned rib roast on the vegetables, bones facing down.
Pour the wine or chicken broth in the pan.
Roast, uncovered, for 1 hour and 20 minutes, or until potatoes are tender and the roast registers at least 145 F when a meat thermometer is inserted in the thickest part of the meat, not touching fat or bone. If the rib ends begin to brown too much, cover each with a piece of foil.
Take out of the oven when the temperature has reached a safe 145 to 160 F. Let the roast rest for 10 to 15 minutes before slicing.
Cut between the ribs into separate chops and serve with the roasted potatoes, onions, and carrots, if using.
Serve with rolls and salad and enjoy!
Sauces for Your Roast
Here are a few suggestions for sauces you can make quickly to serve alongside your roast so each guest can pour some on top of the meat and vegetables:
- Spicy Honey Mustard: Mix 1/2 cup of Dijon mustard with an equal part of honey. Add 1 teaspoon of lemon juice and 1 teaspoon of hot sauce and mix well. Bring to a quick boil and serve warm.
- Herby Pesto: Mix 1/2 cup of store-bought pesto with 1/2 cup of full-fat Greek yogurt. Add 2 tablespoons of olive oil and 1 teaspoon of salt. Serve cold.
- Sweet Prunes and Apples: Chop 1 cup of pitted prunes and mix with 1 large peeled Granny Smith apple that's been cubed. Cook the mixture in 2 tablespoons of butter, adding pinches of salt and cinnamon. Let the apples soften for 8 minutes and add 1 tablespoon of water at a time as needed to achieve a marmalade-like consistency, or approximately 15 minutes total. Serve warm.
- Creamy Bacon: Pan fry in olive oil 6 strips of bacon until crispy. Reserve. In the rendered fat mix 1 cup of heavy cream, 1/2 cup chicken broth, 1 teaspoon of salt, 1 teaspoon of pepper, and mix vigorously with a whisk. Chop the bacon in small bits and add back. Serve warm.
- Tangy Cilantro: Blend 1 cup of cilantro without stems, 1 cup of Italian parsley without stems, 1/2 cup of olive oil, 4 tablespoons of lime juice, 1/2 tablespoon of salt, 1/2 tablespoon of pepper, and 1/2 tablespoon of chili flakes. Serve cold.