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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This turned out very well and my family was well pleased even though I made a few errors. I left it in the oven on 450 for an hour instead of 30 minutes! Whoops. So I turned the oven down to 275 and left it in for 30 more minutes. Mercifully it still turned out moist and flavorful.
As a consequence, the onions got pretty black so the relish did not look very appealing even though it tasted great.
Pumkin seeds take about a minute to toast. I put them in toaster and walked away for a few minutes only to return to smoke billowing out of my toaster oven. They taste great when done right.
The most important feedback I have is to do homework on how to french cut and remove the chine bone from the roast. My butcher completely did it wrong the first time and still left chine bone tips in the second time. An internet search will yield some great sites that provide excellent instruction on this topic. I was able to produce a pretty decent looking french cut roast on my first attempt.