Rack em up with this delicious Garlic and sage pork rib roast with rosemary potatoes and honey mustard sauce. Perfect for a Sunday roast.
SERVES 6-8/ HANDS ON TIME 45 min / TOTAL TIME 2 hours 30 minutes
INGREDIENTS
- 1.8 kg pork rib of loin, bones frenched, skin on
- Olive oil, for coating
- 2 tbsp finely chopped sage leaves
- 1 tbsp finely chopped rosemary leaves
- 4 garlic cloves, minced
- 1 lemon, zested
- Coarse sea salt
- Freshly ground pepper
ROASTED POTATOES
- 1 kg baby potatoes, washed
- 5 tbsp flour
- ¼ cup olive oil
- 3 garlic cloves, peeled and thinly sliced
- 1 tbsp finely chopped rosemary
- 2 tbsp sea salt flakes
HONEY MUSTARD SAUCE
- ½ cup mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 3 tbsp honey
- 1 tsp white wine vinegar
- 1 tsp garlic powder
- Salt and pepper
METHOD
PORK
PREHEAT the oven to 160ºC.
USING a sharp knife or skewer, prick all over the pork skin down towards the fat.
COMBINE the herbs, garlic, zest and a generous amount of sea salt and pepper in a bowl. Rub together with your fingers to evenly mix.
RUB all over the surface of the pork with olive oil, then carefully pat on the herb and garlic coating.
COVER the rib bones tightly with foil to prevent burning.
ROAST pork for 1 hour 45 minutes, or until it registers an internal temperature of 145ºC using a meat thermometer.
POTATOES
MEANWHILE, boil the baby potatoes for 10 minutes until tender, drain and rinse under cold water. Place back in the pot and add the flour, tossing to coat the potatoes evenly.
ADD the oil, garlic, rosemary and a generous crack of sea salt to a roasting tray. Empty the potatoes onto the tray and toss to coat well, topping with a little extra oil and salt.
ROAST next to the pork for 30-40 minutes until crispy and golden.
MIX all the ingredients for the mustard sauce together until smooth and set aside until needed.
REMOVE the pork and rest for 15 minute before carving.
SERVE with the garlic and sage pork rib rack along side rosemary potatoes and honey mustard sauce.
Garlic and sage pork rib roast with rosemary potatoes and honey mustard sauce
Ingredients
- 1.8 kg pork rib of loin, bones frenched, skin on
- Olive oil, for coating
- 2 tbsp finely chopped sage leaves
- 1 tbsp finely chopped rosemary leaves
- 4 garlic cloves, minced
- 1 lemon, zested
- Coarse sea salt
- Freshly ground pepper
- ROASTED POTATOES
- 1 kg baby potatoes, washed
- 5 tbsp flour
- ¼ cup olive oil
- 3 garlic cloves, peeled and thinly sliced
- 1 tbsp finely chopped rosemary
- 2 tbsp sea salt flakes
- HONEY MUSTARD SAUCE
- ½ cup mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 3 tbsp honey
- 1 tsp white wine vinegar
- 1 tsp garlic powder
- Salt and pepper
Instructions
For the pork
Preheat the oven to 160ºC.
Using a sharp knife or skewer, prick all over the pork skin down towards the fat.
Combine the herbs, garlic, zest and a generous amount of sea salt and pepper in a bowl. Rub together with your fingers to evenly mix.
Rub all over the surface of the pork with olive oil, then carefully pat on the herb and garlic coating.
Cover the rib bones tightly with foil to prevent burning.
Roast pork for 1 hour 45 minutes, or until it registers an internal temperature of 145ºC using a meat thermometer.
For the potatoes
Meanwhile, boil the baby potatoes for 10 minutes until tender, drain and rinse under cold water. Place back in the pot and add the flour, tossing to coat the potatoes evenly.
Add the oil, garlic, rosemary and a generous crack of sea salt to a roasting tray. Empty the potatoes onto the tray and toss to coat well, topping with a little extra oil and salt.
Roast next to the pork for 30-40 minutes until crispy and golden.
Mix all the ingredients for the mustard sauce together until smooth and set aside until needed.
Remove the pork and rest for 15 minute before carving.
Serve with rosemary potatoes and honey mustard sauce.
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ALSO SEE: https://www.foodandhome.co.za/on-shelf/sweet-chilli-chicken-and-blt-salad
ALSO SEE: https://www.foodandhome.co.za/how-to/how-to-cook-the-perfect-steak
