Herbed Pork Ribeye Roast with Cauliflower

Category, DifficultyAdvanced

Yields8 Servings
Total Time1 hr 40 mins

Recipe By: National Pork Board

Pork rib roasts (often called rack of pork) are where convenience meets elegance. This basic recipe is quick enough for a mid-week meal, or it can be dressed up for a special occasion.

Ingredients
 1 Ribeye (Rib) Pork Roast (8-Rib, Rack of Pork, Frenched)
 4 tsp Dried Thyme or 1/4 cup Fresh Thyme (Chopped)
 1 ½ tsp Salt
 2 tsp Pepper
 8 cups Cauliflower Florets (about 1 Large Head)
 4 Shallots (Sliced)
 3 Slices of Bacon (Cut Crosswise into 1/4-inch Slices)
 1 cup Chardonnay (Or Other Dry White Wine or Apple Juice)
  cup Heavy Cream
 2 Shallots (Finely Diced)
 6 tbsp Unsalted Butter (Cold, 3/4 Stick Cut into 10 or 12 Pieces)
 Salt and Pepper to Taste

Directions
1

Preheat the oven to 375 degrees F. Arrange one oven rack in the lower third of the oven and one in the upper third. In a small bowl, combine thyme, salt and pepper. Set 2 teaspoons of herb mixture aside (or 5 teaspoons if using fresh thyme), then sprinkle remaining mixture over all sides of the pork. Place pork fat side up in a shallow roasting pan, and then place pan on the lower rack in the oven; roast until the internal temperature reaches between 145 degrees F (medium rare) to 160 degrees F. (medium), 1 1/2 to 1 3/4 hours. About 30 minutes before pork is done, in a large bowl, combine cauliflower, sliced shallots and reserved herb mixture. Transfer to a rimmed baking sheet and scatter bacon on top. Place baking sheet on the upper rack in the oven, and roast until cauliflower is tender and bacon is browned, about 40 minutes.

2

Meanwhile, make the Chardonnay Butter Sauce: In a medium saucepan over medium-high heat, combine wine, cream and diced shallots and bring to a boil. Cook; stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until the pieces are melted before adding more. Add salt and pepper to taste. Cover to keep warm, set aside.

3

Remove the roast from oven and let rest 10 minutes (the cauliflower will continue cooking; it should be done about when the roast is finished resting).

4

Slice the roast between the rib bones. Serve drizzled with the pan juices, and with the cauliflower and sauce on the side.

Thanks to the National Pork Board for an outstanding recipe that is going to impress all of your dinner guests.

Ingredients

Ingredients
 1 Ribeye (Rib) Pork Roast (8-Rib, Rack of Pork, Frenched)
 4 tsp Dried Thyme or 1/4 cup Fresh Thyme (Chopped)
 1 ½ tsp Salt
 2 tsp Pepper
 8 cups Cauliflower Florets (about 1 Large Head)
 4 Shallots (Sliced)
 3 Slices of Bacon (Cut Crosswise into 1/4-inch Slices)
 1 cup Chardonnay (Or Other Dry White Wine or Apple Juice)
  cup Heavy Cream
 2 Shallots (Finely Diced)
 6 tbsp Unsalted Butter (Cold, 3/4 Stick Cut into 10 or 12 Pieces)
 Salt and Pepper to Taste

Directions

Directions
1

Preheat the oven to 375 degrees F. Arrange one oven rack in the lower third of the oven and one in the upper third. In a small bowl, combine thyme, salt and pepper. Set 2 teaspoons of herb mixture aside (or 5 teaspoons if using fresh thyme), then sprinkle remaining mixture over all sides of the pork. Place pork fat side up in a shallow roasting pan, and then place pan on the lower rack in the oven; roast until the internal temperature reaches between 145 degrees F (medium rare) to 160 degrees F. (medium), 1 1/2 to 1 3/4 hours. About 30 minutes before pork is done, in a large bowl, combine cauliflower, sliced shallots and reserved herb mixture. Transfer to a rimmed baking sheet and scatter bacon on top. Place baking sheet on the upper rack in the oven, and roast until cauliflower is tender and bacon is browned, about 40 minutes.

2

Meanwhile, make the Chardonnay Butter Sauce: In a medium saucepan over medium-high heat, combine wine, cream and diced shallots and bring to a boil. Cook; stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until the pieces are melted before adding more. Add salt and pepper to taste. Cover to keep warm, set aside.

3

Remove the roast from oven and let rest 10 minutes (the cauliflower will continue cooking; it should be done about when the roast is finished resting).

4

Slice the roast between the rib bones. Serve drizzled with the pan juices, and with the cauliflower and sauce on the side.

Herbed Pork Ribeye Roast with Cauliflower

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