Tuesday, October 18, 2011

Tempt my tummy Tuesday

I am getting back into doing what I did before I made my blog mostly just reviews and business. I have been told that a lot of my readers miss the daily post so here we are... enjoy!

This is an easy and nice enough, to make for some of those people that you love and just special enough for a Sunday dinner or holiday meal. I Add hot baked rolls, and always do a veggie frozen or fresh. The Prep Time: 20 minutes

Cook Time: 1 hours, 30 minutes


  • 1 center-cut pork rib roast, about 3 pounds
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt
  • 4 cloves garlic, minced, divided
  • 3 tablespoons olive oil, divided
  • 2 pounds fingerling potatoes, scrubbed
  • 1 large onion, cut into 6 to 8 wedges
  • 2 tablespoons melted butter
  • salt and pepper
  • 1/2 cup dry white wine or chicken broth


Heat oven to 350°.
Wash the roast and pat dry. Rub roast all over with the Cajun seasoning, dry mustard, thyme, 1/2 teaspoon salt, half of the minced garlic, and 1 tablespoon of olive oil. Sear the roast over medium-high heat in a skillet in remaining olive oil for about 3 to 5 minutes on each side, or until nicely browned.
Toss potatoes with the remaining minced garlic, onion wedges, and the melted butter. Arrange the potatoes in the baking pan and sprinkle with salt and pepper. Place the browned rib roast on the vegetables, bones facing down. Pour the wine or chicken broth in the pan. Roast, uncovered, for 1 hour and 20 minutes, or until potatoes are tender and the roast registers about 150° when a meat thermometer is in the thickest part of the meat, not touching fat or bone. If the rib ends begin to brown too much, cover each with a piece of foil. Cut between the ribs into separate chops and serve with the roasted potatoes and onions.
Serves 6 

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