Photo: Jim Franco; Styling: Lydia Degaris Pursell
Recipe from Southern Living

Be sure to ask your butcher to cut out the chine bone and to french the rib rack for easy carving and an elegant presentation.


  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 (5-lb.) 8-rib bone-in pork loin roast, chine bone removed
  • 1 tablespoon minced fresh rosemary
  • 4 teaspoons minced fresh thyme, divided
  • 3 large sweet onions (about 2 lb.), cut into 1/2-inch-thick rings
  • 2 tablespoons olive oil
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon white wine vinegar
  • 1 teaspoon light brown sugar
  • 1/4 cup toasted pumpkin seeds


Hands On: 20 Minutes
Total: 1 Hour, 50 Minutes

  1. 1. Preheat oven to 450°. Sprinkle 1 tsp. salt and 1/2 tsp. pepper over pork; rub rosemary and 1 Tbsp. thyme over pork. Place pork in a lightly greased roasting pan.
  2. 2. Toss together onions, olive oil, 1/8 tsp. pepper, and remaining 1/4 tsp. salt until coated. Arrange onions around pork.
  3. 3. Bake at 450° for 30 minutes; reduce oven temperature to 375°. Bake 50 more minutes or until a meat thermometer inserted into thickest portion registers 145°, stirring onions once. Transfer pork to a cutting board; cover loosely with aluminum foil, and let stand 10 minutes before slicing.
  4. 4. Meanwhile, coarsely chop onions; transfer to a bowl. Stir in vinegar, brown sugar, and remaining 1 tsp. thyme. Stir in pumpkin seeds before serving. Serve pork with relish.
Jackie Mills,
December 2012