Rack of Pork with Potatoes and Asparagus
The bones in this roast don’t just score points for presentation—they are the secret to its success.
Why This Recipe Works
For this recipe, we learned that properly grouping the ingredients resulted in a successful one-pan meal. First we tended to the pork and potatoes. Rubbing the roast with brown sugar and salt and letting it cure for a few hours maximized its juiciness and produced better browning. Tossing halved small Yukon Gold potatoes with rosemary, oil, salt, and pepper and roasting them cut side down in a roasting pan with the pork placed in a V-rack above them allowed them to soak up the flavorful pork drippings as they cooked. We removed the pork from the oven when it reached 130 degrees and relied on the bones’ residual heat to take it to 145 degrees as it rested (a process called carryover cooking). We then placed the asparagus spears on top of the potatoes and popped the roasting pan back into the oven to finish cooking both vegetables.