Recipes

Herb and Peppercorn Medley Crusted Pork Roast With Mint Salsa Verde

:20 min

:1 hr 20 min

Serves 8

1/4 cup Longo’s Extra Virgin Olive Oil 4 cloves garlic, minced

3 tbsp ground peppercorn medley

2 tbsp chopped fresh Longo’s Thyme

2 tbsp each chopped fresh Longo’s Sage and Mint Leaves

1 tbsp salt

1 rack of pork, about 6 1/2 lb (8 bones)

Salsa Verde

2 cups fresh Longo’s Mint Leaves

1 cup fresh cilantro leaves

1 large shallot, peeled and quartered

2 cloves garlic

1/4 cup red wine vinegar

1/4 tsp Longo’s Crushed Chilies

3/4 cup Longo’s Extra Virgin Olive Oil Pinch each salt and pepper

Salsa Verde

•Combine mint, cilantro, shallot, garlic, vinegar and chilies in food processor; process until finely ground. With machine running, pour oil through feed tube until sauce is created. Add salt and pepper. (Make-ahead - Salsa verde can be covered and refrigerated for up to 3 days. Bring to room temperature and stir well before using.)
•Stir together oil, garlic, peppercorn medley, thyme, sage, mint and salt until well mixed. Spread mixture all over pork, except for bones. (Make-ahead - Pork can be covered lightly and refrigerated overnight. Bring to room temperature before cooking.)
•Place pork rack on baking sheet. Bake in centre of preheated 450°F oven for 30 minutes. Reduce heat to 350°F. Cook pork until meat thermometer inserted in thickest part registers 150°F, about 25 minutes. Transfer to cutting board. Tent with foil for 10 minutes. Slice and serve with Salsa Verde.

Per serving: 610 calories