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Preparation time
30 minutes
Total time:
7 hours 30 minutes
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Ingredients
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30 mL (2 tbsp.) chopped fresh rosemary
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125 mL (½ cup) balsamic vinegar
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2 cloves garlic, chopped
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30 mL (2 tbsp.) olive oil
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1 bone-in rack of porc (2.25 kg / 5 lb.), about 5-6 ribs
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To taste, salt
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To taste, pepper
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750 mL (3 cups) diced sweet potatoes
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3 large onions, diced
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3 apples, diced
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Directions
- Mix chopped rosemary, balsamic vinegar, garlic, and olive oil in a bowl.
- Place rack of pork in a large roasting pan and pour marinade over top. Cover with plastic wrap and marinate 4 to 6 hours in the fridge.
- Remove rack of pork from fridge and let sit at room temperature for 45 minutes.
- Preheat oven to 200°C (400°F).
- When the oven is hot, season pork with salt and pepper, brush with a little cold marinade from the roasting pan, and cook in the oven for 40 minutes, basting from time to time.
- Remove rack of pork from oven and quickly add vegetables to roasting pan. Brush pork and vegetables with marinade, return pan to oven for 20 minutes, continuing to baste occasionally, until internal temperature reaches 65°C (150°F).
- Remove from the oven. Transfer rack of pork to a plate and tent with foil wrap for 15 minutes to let juices spread evenly throughout the meat.
- Slice and serve with vegetables.
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