Dial up the drama with this impressive Sunday dinner roast. After the main event, turn the leftovers into internationally flavoured dishes such as an Argentine sandwich and a hearty Vietnamese soup.
- Prep time 15 minutes
- Total time 1 hour & 45 minutes
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