Herbed Double Rack of Pork With Potatoes & Squash Herbed Double Rack of Pork With Potatoes & Squash

Herbed Double Rack of Pork With Potatoes and Squash | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

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
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Lunch & Dinner

Herbed Double Rack of Pork With Potatoes & Squash