- 1/2 cup finely chopped rosemary
- 2/3 cup plus 2 tablespoons extra-virgin olive oil
- Coarse sea salt and freshly ground pepper
- One 6-pound bone-in pork loin rib roast, chine bone intact
- 2 cups coarsely chopped flat-leaf parsley
- 2/3 cup chopped mint leaves
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh lemon juice
- In a small bowl, mix the rosemary with 2 tablespoons of the olive oil and season generously with salt and pepper. Spread the rub all over the pork and into the space between the partially detached roast and the rib bones. Using kitchen string, tie up the roast to give it a nice shape. Transfer the pork to a roasting pan, cover with plastic wrap and refrigerate overnight.
- Remove the pork roast from the refrigerator and let stand at room temperature for 1 hour before roasting. Preheat the oven to 400°. Roast the pork for about 1 1/2 hours, or until an instant-read thermometer inserted in the thickest part registers 135° for medium. Let the pork roast stand for 20 minutes before carving into chops.
- Meanwhile, in a food processor, combine the parsley with the mint, garlic and lemon juice and pulse until finely chopped. With the machine on, slowly pour in the remaining 2/3 cup of olive oil until the sauce is smooth. Season the herbs with salt and pepper.
- Untie the roast and carve it into chops. Transfer the chops to a platter, top with some herb sauce and serve the remaining herb sauce on the side.
The herb sauce can be refrigerated for up to 2 days.
A light red, such as an Oregon Pinot Noir, has just the right amount of tartness to blend with the succulent roasted pork and its tart sauce.