- Prep time 15 minutes
- Total time 1 hour & 45 minutes
- 2 6-rib pork loin rib roasts (each about 2 kg)
- 1/4 cup finely chopped fresh rosemary
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons pepper
- 1 teaspoon each salt and hot pepper flakes
- 12 baby potatoes , halved
- 4 cloves garlic (unpeeled)
- 4 shallots , halved
- Half acorn squash (unpeeled), seeded and thickly sliced
- 2 tablespoons olive oil
- 4 sprigs fresh rosemary
- Chimichurri Sauce (recipe in Method)
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper; place pork, fat side up, on prepared pan. Stir together chopped rosemary, cumin, garlic powder, pepper, salt and hot pepper flakes; rub all over pork. Roast for 1 hour.
Meanwhile, in large bowl, toss together potatoes, garlic, shallots, squash and oil.
Remove pork from oven; transfer to large cutting board. Arrange potato mixture and rosemary sprigs in single layer on baking sheet; place pork over top. Continue to roast until instant-read thermometer inserted in thickest part of pork reads 155°F, about 35 minutes.
Transfer pork to clean cutting board; tent with foil. Using spatula, turn over potato mixture; roast until tender, 5 to 10 minutes. Slice 1 pork roast into 6 chops; serve with Chimichurri Sauce. Let remaining roast cool completely; slice meat from bones. Wrap in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
Makes 6 servings (with leftovers).
Test Kitchen Tip: Roasting on the bone keeps meat moist. It's easy to slice—use the bones as a cutting guide.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 349 mg
- Sugars 3 g
- Protein 46 g
- Calories 537
- Total fat 29 g
- Potassium 1043 mg
- Cholesterol 125 mg
- Saturated fat 10 g
- Total carbohydrate 23 g
- Iron 25
- Folate 15
- Calcium 8
- Vitamin A 8
- Vitamin C 20