|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 89g||114%|
|Saturated Fat 32g||159%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 34mg||170%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
“A pork rib roast is a pretty affordable, but still a special meal that can be made without much fuss. A quick sear on the stovetop and then into the oven with some potatoes and onions and you’ve got a delicious meal that’s essentially hands-off once it goes in the oven.” —Joan Velush
1 center-cut, 4-rib pork roast, about 3 pounds
2 teaspoons Cajun seasoning
1 teaspoon dry mustard
1/2 teaspoon dried thyme
4 minced garlic cloves, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
2 pounds fingerling potatoes
1 large onion, cut into 6 to 8 wedges
2 large carrots, sliced, optional
Freshly ground black pepper, to taste
1/2 cup dry white wine, or chicken broth
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
Carefully, without spilling any raw meat juices on the kitchen counter, wash the roast and pat dry with paper towels.
In a small bowl, mix together the Cajun seasoning, dry mustard, thyme, 1/2 teaspoon salt, half of the minced garlic, and 1 tablespoon oil. Rub the roast all over with the mixture.
In a large skillet over medium heat, sear the roast in the remaining 2 tablespoons oil until golden brown, about 3 minutes on each side. Searing it will keep the juices inside of the meat and yield a roast that is moist inside and crispy outside. Remove the roast to a plate.
In the same skillet, melt the butter. Add the potatoes, the remaining minced garlic, onion wedges, and carrots, if using. Cook until the vegetables begin to brown and soften, about 5 minutes.
Arrange the vegetables on the bottom of a roasting pan deep enough to hold the meat and vegetables. Sprinkle generously with salt and pepper. Place the roast on the vegetables, bone-side facing down.
Pour the wine or chicken broth over the vegetables in the pan.
Roast, uncovered, until potatoes are tender and the roast registers at least 145 F on a meat thermometer, about 1 hour and 20 minutes.
Let the roast rest for 10 to 15 minutes before slicing.
Cut between the ribs into separate chops and serve with the roasted vegetables.
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.