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
How to Make It
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.
Toss together onions, olive oil, 1/8 tsp. pepper, and remaining 1/4 tsp. salt until coated. Arrange onions around pork.
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.
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.
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