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Rosemary Balsamic Glazed Rack of Pork with Roasted Vegetables - Dump and Go Dinner

<p>With the holidays nipping on our heels this is an excellent recipe to have on hand for a rack of pork sure to be show stopping at any gathering.</p>
10 Servings Recipe By

Ingredients

  • 2 tablespoons chop Rosemary, Fresh
  • 1/2 cups Balsamic Vinegar
  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons Olive Oil
  • 5 pounds Pork Ribs, Bone-In
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 3 cups dice Sweet Potato
  • 3 3/4 cups dice Onion
  • 2 1/4 cups dice Apple

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz pork & 1 cup veggies
  • 595 Calories
  • 40g Total Fat
  • 14g Sat Fat
  • 0g Trans Fat
  • 156mg Cholesterol
  • 301mg Sodium
  • 15g Total Carb
  • 2g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 44g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, whisk together chopped rosemary, balsamic vinegar, garlic and olive oil.
  2. Place the rack of pork into a plastic freezer bag (or glass baking dish, covered) and pour in the marinade.
  3. Marinate for at least 3 hours.
  4. Place the rack of pork in a baking dish, season with salt and fresh ground black pepper, and pour in the marinade.
  5. Bake at 450 for 30 minutes.
  6. Turn the oven down to 400 degrees F and roast for about 30 minutes, basting occasionally with the marinade.
  7. Briefly remove the rack of pork from the oven and add the vegetables to the baking dish.
  8. Baste pork and vegetables and then return to oven to bake for an additional 45 minutes, continuing to baste occasionally, or until the internal temperature reaches 145 degrees F.
  9. Remove and let the pork loin rest for 10 minutes before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, whisk together chopped rosemary, balsamic vinegar, garlic and olive oil.
  2. Divide the veggies into remaining gallon freezer bags, label and freeze.
  3. Place the rack of pork into half of gallon freezer bags and pour in the marinade.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place the rack of pork in a baking dish, season with salt and fresh ground black pepper, and pour in the marinade.
  3. Bake at 450 for 30 minutes.
  4. Turn the oven down to 400 degrees F and roast for about 30 minutes, basting occasionally with the marinade.
  5. Briefly remove the rack of pork from the oven and add the vegetables to the baking dish.
  6. Baste pork and vegetables and then return to oven to bake for an additional 45 minutes, continuing to baste occasionally, or until the internal temperature reaches 145 degrees F.
  7. Remove and let the pork loin rest for 10 minutes before serving.

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