Herb-Crusted Pork Rib Roast with Beurre Blanc
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 4 teaspoons chopped fresh rosemary
- 1 tablespoon coarse kosher salt, plus more to taste
- 1 tablespoon freshly ground pepper, plus more to taste
- 1 8-rib pork loin rack, center cut, chine bone removed, frenched
- 1 cup Chardonnay or other dry white wine
- 1/3 cup heavy whipping cream
- 2 shallots, finely diced
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 10 or 12 pieces
- Preheat oven to 375°F.In a small bowl, combine the sage, thyme, rosemary, salt, and pepper, then sprinkle the mixture over all sides of the pork. Place roast fat side up in shallow roasting pan and roast until the internal temperature reaches 145°F, 1 1/4 to 1 3/4 hours.
- Meanwhile, in a medium saucepan over medium-high heat, combine the wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust the heat to avoid boiling over). Remove from heat and whisk in the butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Add salt and pepper to taste. Cover to keep warm and set aside.
- Remove the roast from oven and let rest 10 minutes. Slice between the rib bones. Serve the sauce at the table.Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com.