Gluten-Free Pork Rib Roast

Celiac.com 03/22/2024 - A good pork roast is a tender, juicy culinary delight. This pork rib roast recipe is easy to make, and sure to please. Give it a try for your next special dinner. You won't be disappointed.

Ingredients:

• 1 center-cut, 4-rib pork roast, about 3 pounds
• 2 teaspoons gluten-free Cajun seasoning
• 1 teaspoon dry mustard
• ½ teaspoon dried thyme
• Kosher salt
• 4 minced garlic cloves, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 2 pounds fingerling potatoes
• 1 large onion, cut into 6 to 8 wedges
• 2 large carrots, sliced, optional
• Freshly ground black pepper, to taste
• ½ cup dry white wine, or chicken broth

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Directions:
Gather the ingredients.

Position a rack in the center of the oven and heat to 350F.

Carefully, without spilling any raw meat juices on the kitchen counter, wash the roast and pat dry with paper towels.

In a small bowl, mix together the Cajun seasoning, dry mustard, thyme, ½ teaspoon salt, half of the minced garlic, and 1 tablespoon oil. Rub the roast all over with the mixture.

In a large skillet over medium heat, sear the roast in the remaining 2 tablespoons oil until golden brown, about 3 minutes on each side. Searing it will keep the juices inside of the meat and yield a roast that is moist inside and crispy outside. Remove the roast to a plate.

In the same skillet, melt the butter. Add the potatoes, the remaining minced garlic, onion wedges, and carrots, if using. Cook until the vegetables begin to brown and soften, about 5 minutes.

Arrange the vegetables on the bottom of a roasting pan deep enough to hold the meat and vegetables. Sprinkle generously with salt and pepper. Place the roast on the vegetables, bone-side facing down. 

Pour the wine or chicken broth over the vegetables in the pan. 

Roast, uncovered, until potatoes are tender and the roast registers at least 145 F on a meat thermometer, about 1 hour and 20 minutes.

Let the roast rest for 10 to 15 minutes before slicing.

Cut between the ribs into separate chops and serve with the roasted vegetables.