by Austin Carter
New Recipe
PREP TIME - 20 minutes COOK TIME - 1 hour TOTAL TIME - 2 hours 20 minutes COURSE - Main Course CUISINE - American SERVINGS - 8 CALORIES - 588 kcal
– Oven – Shallow Roasting Pan – Baking sheet – Small Bowl – Large mixing bowl – Medium Saucepan – Whisk – Knife – Cutting Board – Measuring Spoons
– 8 rib pork ribeye roast frenched – 1 tsp dried thyme leaves – 1 tsp dried oregano – 1 tsp rosemary – 1 and 1/2 tsp Pepper – 1 and 1/2 tsp Salt – 8 cups cauliflower florets (about 1 large head)
– 4 shallots sliced – 3 slices bacon cut into 1/4-inch slices – 1/3 cup heavy cream – 1 cup Chardonnay or other dry white wine or apple juice – 2 shallots finely diced – 6 tbsp unsalted butter cold
1. Preheat the Oven: – Turn on the oven to 375 degrees F. – Put one oven rack lower down and another higher up. 2. Prepare the Pork: – Mix oregano, thyme, rosemary, salt, and pepper in a small bowl. – Keep 2 teaspoons of this mix aside. – Sprinkle the rest over all sides of the pork. – Put the pork with the fat side up in a shallow roasting pan on the lower oven rack.
3. Roast the Pork: – Cook until the pork inside reaches 145 to 160 degrees F (medium rare to medium), which takes about 1 1/2 to 1 3/4 hours. – Around 30 minutes before it's done, mix cauliflower, sliced shallots, and the reserved herb mix in a large bowl. – Put this mix on a baking sheet, add bacon on top, and place it on the upper rack in the oven. Roast for about 40 minutes until the cauliflower is soft and bacon is browned.
4. Prepare Chardonnay Butter Sauce: – In a medium saucepan over medium-high heat, mix wine, cream, and diced shallots. Bring it to a boil. – Stir occasionally and let it reduce to 2/3 cup, around 10 minutes (watch the heat to avoid boiling over). – Take it off the heat and whisk in butter, 1 tablespoon at a time, waiting for each piece to melt before adding more. – Add salt and pepper to taste. Cover it to keep warm and set it aside.
5. Rest and Serve: – Take the roast out of the oven and let it rest for 10 minutes (the cauliflower will keep cooking during this time). – Slice the roast between the rib bones. – Serve it with the pan juices drizzled over and the cauliflower and sauce on the side.