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Pork Roast with Sweet Onion-Pumpkin Seed Relish

Photo: Jim Franco; Styling: Lydia Degaris Pursell
Hands-on time 20 mins
Total time 1 hr, 50 mins
Yield Makes 8 servings
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.

Ingredients

  • 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

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

  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. 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.