Set your oven to 375°F (190°C). This gives you a steady, moderate heat perfect for roasting pork low and slow.
2
In a small mixing bowl, combine garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the pork loin rib rack. Place it fat side up in a roasting pan and drizzle with olive oil.
3
Cover the pork loosely with foil and place it in the oven. Roast for 2 hours, rotating the pan halfway through for even cooking.
4
While the pork is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the Yukon Gold potatoes and cook for 10-15 minutes, stirring occasionally, until golden and just starting to soften. Season lightly with salt and pepper.
5
After 2 hours, remove the foil from the pork and scatter and sautéed potatoes around it in the roasting pan. Toss the potatoes gently to coat them in the pan juices. Return the pan to the oven and roast uncovered for 35-45 minutes, until the pork is golden-brown and the potatoes are tender.
6
Use a meat thermometer to ensure the pork has reached an internal temperature of 145°F(63°C), Once it does, remove the pan from the oven and let the pork rest for 10-15 minutes to keep it juicy when sliced.
7
Slice the pork between the bones into individual chops. Serve hot with the roasted potatoes and a drizzle of pan juices.
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