|Cloverdale Pork Prime Rib||506503||1 ea.|
|Baron Spices Minced Garlic||290852||1-1/2 tsp.|
|Cortona Extra Virgin Olive Oil||267668||3 Tbsp.|
|Baron Spices Thyme Leaves||280954||1 Tbsp.|
|Baron Spices Whole Rosemary||280942||1 Tbsp., chopped|
|Flav R Pac Roasted Brown Sugar Fuji Apples||758921||3 oz.|
|Flav R Pac Roasted Seasoned Petite Potatoes||758925||3 ea.|
|Bix Sugar Snap Peas||129536||2/3 cup|
|Diamond Crystal Kosher Salt||308709||as needed|
|Baron Spices Ground Black Pepper||280898||as needed|
In a small bowl, blend garlic with olive oil, thyme and chopped rosemary. Rub the herb paste all over the pork roast and refrigerate overnight.
Preheat the oven to 500°F. Set pork roast in roasting pan and season with salt and pepper. Roast pork for 15 minutes, then reduce the oven to 325°F. Continue roasting the pork for 40 minutes longer, or until an instant read thermometer inserted in the thickest part of the meat registers 155°F. Transfer the pork to a carving board and let stand for 10 minutes. Cut between the ribs, serve with apples, potatoes and sugar snap peas.