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

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

Tricia
The Cook
10 Servings
10 Ingredients
110 Comments

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.

Read More
10 Servings
10 Ingredients
110 Comments

Ingredients

  • 2 tablespoons chop Rosemary, Fresh
  • ½ cups Balsamic Vinegar
  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons Olive Oil
  • 5 pounds Pork Ribs, Bone-In
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 3 cups dice Sweet Potato
  • 3 ¾ cups dice Onion
  • 2 ¼ cups dice Apple

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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.
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Make From Frozen Serving Day Directions

Bake

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
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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.

Nutrition Facts

Servings Per Recipe
10 Servings
Serving Size
about 8 oz pork & 1 cup veggies
Amount Per Serving
Calories
595
Total Fat
40g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
156mg
Sodium
301mg
Total Carbohydrates
15g
Fiber
2g
Sugar
9g
Protein
44g
WW Freestyle
17

Categories

shellfish-free, fish-free, soy-free, traditional, dairy-free, gluten-free, gluten-free-dairy-free, paleo, whole30, fall, winter, spring, real-food, egg-free, all-in-one-meal, aip-friendly

Categories

shellfish-free, fish-free, soy-free, traditional, dairy-free, gluten-free, gluten-free-dairy-free, paleo, whole30, fall, winter, spring, real-food, egg-free, all-in-one-meal, aip-friendly

110 Comments

Join the discussion

  1. I would make this recipe because I would have no idea how else to make it. I looks absolutely delicious! I love Costco too!

    Reply

  8. My father recently passed away, but right before he did all his kids(5) gathered to say goodbye. This was the first time that all the kids had been together. Since my dad passed the kids have all vowed to have family dinners, this pork recipe would be great to share at our first family dinner.I am so excited to finally have the big family I always wanted =)

    Reply

    1. So sorry to hear about your dad. How great that you are all getting together though. Family meals are a fantastic way to do that.

      Reply

    1. It was on the home page…I’ll check again when I get to my destination. I would hate for you to miss out on the savings.

      Reply

  16. I don’t tweet, or I would certainly tweet about this!!! BUT I am a subscriber by email. I LOVE all the recipes you share!!! Please enter me in the contest! I LOVE Costco! I could easily go broke there. Not because they’re expensive, but because they have so many really NEAT things. It’s hard to have self-restraint sometimes in there. 😀

    Reply

  20. Hi! I’m an email subscriber. I think this would be great with the Fire Roasted Vegetable Blend with Balsamic Butter Sauce (which just happens to be a Kirkland product from Costco – 3-1 lb bags). Absolutely fabulous. 🙂

    Reply

  25. This looks awesome and I’d love to try it. Anything with pork, apples and sweet potatoes is great in my book. Costco is one of my favorite places! I’m glad you discovered it!! I’m already a subscriber.

    Reply

  28. Our family tradition is to serve pork and sauerkraut every New Year’s Day with my mom, dad, sister and her family, my aunt and uncle and my family. My mom, sister and I always like just a little pork with our sauerkraut and mashed potatoes, finding the pork usually too dry, while my husband and son won’t touch the kraut. This recipe might solve the dilemma for both sides: nice, juicy pork that is an equal showstopper to the sauerkraut! I am an e-mail subscriber. Thanks for the contest!

    Reply

  34. I guess the nearest Costco to me is a little over 100 miles, so I’ll have to request this cut of meat at my local grocery store. How big was the rack you cooked?

    Reply

  40. We have Friday dinner with our best friends each week. They are phenominal cooks and create almost all of our meals. I will make this recipe to treat them to a delicious meal.I am an email subscriber

    Reply

  46. Well … I’m vegan so I wouldn’t use pork but … I’d use the Costco gift card to buy a ton of veggies and make a great dinner. Does that count? 🙂 Thanks for the opportunity!
    reducefootprints at gmail dot com

    Reply

  49. I currently have a rack of pork in my freezer on your recommendation and I was waiting for your recipe since I have no clue how to cook it!

    Reply

  57. I’m with Paula. I’d make this recipe, or invite my mom over to ‘help’ cook, because I’ve never cooked this cut of meat before. It looks wonderful though and I do love the meat from Costco. Heck, what’s not to love about most stuff from Costco:)

    Reply

  59. I don’t know how I would do it, but I love using a dry rub when I roast meat. Probably rosemary and garlic, and roast it with red onion, potatoes, and apples.Your recipe sounds delish!

    Reply

  63. When my in-laws come for an extended visit over the holidays, it’s not easy to come up with meals that all seven of us will enjoy. However roast pork is one of the few things we all enjoy and the rack of pork would be a great variation to serve them.

    Reply

  65. I would love to try your recipe. I definetly like pork roast because it is so very tender and your pictures looked awesome.

    Reply

  67. Apples/applesauce always go well with pork. I would cook the pork in the slow cooker covered in cranberries, apples, and onions.

    Reply

  68. I LOVE Costco! It is my absolute favorite place to shop 🙂 I have never made a rack of pork so since your recipe sounds AMAZING, I would absolutely try it out. Thanks!

    Reply

  71. I am an agriculture and I currently teaching a meats unit. I would smoke it on our traeger and serve it at our “carnivore cookoff”, where each student has to prepare a meat dish and do a poster on the cut of meat, where it comes from on the animal, and different cooking methods for that cut.

    Reply

  82. I subscribe to OAMM and love your recipes. I would make this for my Son when he comes home from the military (army) on his next leave. I would love the $26 card from Costco.Have a blessed day!
    Gina

    Reply

  83. What a beautiful Rack of Pork and a wonderful recipe. This is such an elegant presentation, we would just love this recipe. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

    Reply

  93. Every year my family has a special dinner (without extended family) Christmas eve. Every year, the menu is different. Last year it was fondue, this year is pork. Normally I would cook a pork loin but a rack of pork? A must try. I might stuff it with a pecan cranberry stuffing and an orange marmalaide glaze over the top…Yummy!!

    Reply

  96. I would love to make a rack of pork for my family for a Sunday supper. We don’t do those large, delicious Sunday afternoon meals anymore.
    Thanks!

    Reply