| Ingredient | ULF # | Portion |
|---|---|---|
| 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. |
| 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.
