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Ingredientes
- 2Â 3/4 lb loin rack of pork, weight after skin and
- Â Â most of the fat removed
- 2 sprg rosemary
- 1 x clove garlic
- Â Â sea salt
- Â Â black pepper
- 6 Tbsp. extra virgin extra virgin olive oil
- 35 ounce new potatoes
Direcciones
- The pork must be cut from the bone using a sharp knife. As the seasoning is placed between the bone and the meat, it is important to keep the bone in one piece. Ask your butcher to do this for you or possibly just take your time : it is quite simple.
- Chop the rosemary and garlic very fine, season with salt and lots of black pepper, and mix to a pate using 1-2 Tbsp. extra virgin olive oil. Spread this on the inside of the bones and replace the meat. Tie the joint and bones together with st5ring. Season outside of the pork generously. Cut the scrubbed potatoes into large dice and toss with a little extra virgin olive oil.
- Place the meat ribs down, in a large roasting dish and scatter the potatoes around it. Pour over the remaining oil and place in a heated oven 180C / 350F. Cook for 30 min, then baste the meat and potatoes and turn the heat down to 160 C/ 325F. Baste again after 30 min. When the roast is cooked, remove the pan from the oven.
- Transfer the potatoes to a serving dish and place in the switched-off oven to keep hot. Let the pork rest in a hot place for 10 min before snipping the string and carving. Cut the bones up and serve these, too. The meat on them is delicious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 582g | |
| Recipe makes 4 servings | |
| Calories 730 | |
| Calories from Fat 267 | 37% |
| Total Fat 30.05g | 38% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 269mg | 11% |
| Potassium 2120mg | 61% |
| Total Carbs 40.71g | 11% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.49g | 2% |
| Protein 72.39g | 116% |
