Rack of Pork with Potatoes and Asparagus

Name: Rack of Pork with Potatoes and Asparagus
Yield: Serves 8
Ingredients: 1 tablespoon, packed dark brown sugar; , Kosher salt and pepper; 1 (4- to 5-pound), center-cut bone-in pork rib roast, chine bone removed; 2 pounds small, Yukon gold potatoes, unpeeled, halved; 5 teaspoons, vegetable oil; 1 tablespoon, minced fresh rosemary; 2 pounds, asparagus, trimmed

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Appears in Cook's Country April/May 2017

Main Courses

Pork

Potatoes

The bones in this roast don’t just score points for presentation—they are the secret to its success.

SERVES8

TIME2¾ hours, plus 6 hours salting

Rack of Pork with Potatoes and Asparagus

WHY THIS RECIPE WORKS

For this recipe, we learned that properly grouping the ingredients resulted in a successful one-pan meal. First we tended to the pork and potatoes. Rubbing the roast with brown sugar and salt and letting it cure for a few hours maximized it...

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