Herbed Pork Ribeye Roast with Cauliflower

Pork
Herbed Pork Ribeye Roast with Cauliflower
48
15
280
100

Ingredients

  • 1 ribeye (rib) pork roast (8-rib, Rack of Pork, frenched)
  • 4 teaspoons dried thyme
  • 4 teaspoons dried thyme
  • 1/4 cup fresh thyme
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 8 cups cauliflower florets (about 1 large head)
  • 4 shallots (sliced)
  • 3 slices bacon (cut crosswise into 1/4-inch slices)
  • 1 cup chardonnay (or other dry white wine or apple juice)
  • 1/3 cup heavy cream
  • 2 shallots (finely diced)
  • 6 tablespoons unsalted butter (cold, 3/4 stick cut into 10 or 12 pieces)
  • salt
  • pepper

Directions

  1. 1Preheat the oven to 375 degrees F. Arrange one oven rack in the lower third of the oven and one in the upper third. In a small bowl, combine thyme, salt and pepper. Set 2 teaspoons of herb mixture aside (or 5 teaspoons if using fresh thyme), then sprinkle remaining mixture over all sides of the pork. Place pork fat side up in a shallow roasting pan, and then place pan on the lower rack in the oven; roast until the internal temperature reaches between 145 degrees F (medium rare) to 160 degrees F. (medium), 1 1/2 to 1 3/4 hours. About 30 minutes before pork is done, in a large bowl, combine cauliflower, sliced shallots and reserved herb mixture. Transfer to a rimmed baking sheet and scatter bacon on top. Place baking sheet on the upper rack in the oven, and roast until cauliflower is tender and bacon is browned, about 40 minutes.
  2. 2 Meanwhile, make the Chardonnay Butter Sauce: In a medium saucepan over medium-high heat, combine wine, cream and diced shallots and bring to a boil. Cook; stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until the pieces are melted before adding more. Add salt and pepper to taste. Cover to keep warm, set aside.
  3. 3 Remove the roast from oven and let rest 10 minutes (the cauliflower will continue cooking; it should be done about when the roast is finished resting).
  4. 4 Slice the roast between the rib bones. Serve drizzled with the pan juices, and with the cauliflower and sauce on the side.
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NutritionView more

280Calories
Sodium28%DV680mg
Fat28%DV18g
Protein14%DV7g
Carbs8%DV23g
Fiber12%DV3g

PER SERVING *

Calories280Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat10g50%
Trans Fat
Cholesterol45mg15%
Sodium680mg28%
Potassium690mg20%
Protein7g14%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber3g12%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.