Herbed Pork Ribeye Roast

🧂 Ingredients

• 1 6- or 8-rib pork ribeye roast

  (Rack of Pork), frenched
• 1 teaspoon oregano

  dried
• 1 teaspoon thyme leaves

  dried
• 1 teaspoon rosemary
• 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 cold, unsalted butter

Instructions

• 1 Preheat the oven to 375 degrees F. Arrange one oven rack in the lower third of
  the oven and one in the upper third.
• 2 In a small bowl, combine oregano, thyme, rosemary, salt and pepper. Set 2
  teaspoons of herb mixture aside and sprinkle remaining mixture over all sides of
  the pork.
• 3 Place pork fat side up in a shallow roasting pan then place pan on the lower
  rack in the oven.
• 4 Roast until the pork's internal temperature reaches between 145 degrees F
  (medium rare) to 160 degrees . (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.
• 5 About 30 minutes before pork is done, in a large bowl, combine the cauliflower,
  sliced shallots, and reserved herb mixture in a large mixing bowl.
• 6 Transfer to a rimmed baking sheet and scatter bacon on top.
• 7 Place baking sheet on the upper rack in the oven, and roast until cauliflower is
  tender and bacon is browned, about 40 minutes.
• 8 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.
• 9 Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust
  heat to avoid boiling over).
• 10 Remove from heat and whisk in butter, 1 tablespoon at a time, waiting until the
  pieces are melted before adding more.
• 11 Add salt and pepper to taste. Cover to keep warm, set aside.
• 12 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).
• 13 Slice the roast between the rib bones. Serve drizzled with the pan juices, and
  with the cauliflower and sauce on the side.

Nutrition Info