roast marinated rack of pork

carré di maiale marinato

TOTAL TIME: 1 hour, 40 minutes plus marinating

MAKES: 8 servings

A marinade made with fresh chiles and vinegar adds a little heat and tang to pork. Roasting the pork and potatoes in the same pan not only streamlines things, but makes the potatoes extremely flavorful.

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Ingredients

1 (8-bone) rack of pork (5 1/2 to 6 1/2 pounds), chine bone cut off
1/2 cup plus 2 tablespoons white wine vinegar
4 tablespoons extra-virgin olive oil
4 small fresh arbol chiles, thinly sliced (about 2 tablespoons)
2 1/2 pounds medium Yukon gold potatoes, peeled and cut
into 1/4-inch wedges
1/2 cup dry white wine
1 teaspoon fine sea salt

Instructions

Place pork in an 11-x7-inch baking dish. Combine 1/2 cup vinegar, 2 tablespoons oil and chiles, drizzle over pork; marinate at room temperature for 3 hours, turning occasionally. Pour off marinade, reserving 1/4 cup.

Heat oven to 350° with rack in middle.

Bring a large pot of water to a boil. Add remaining 2 tablespoons vinegar and potatoes; boil for 3 minutes, then drain potatoes and toss with remaining 2 tablespoons oil.

Whisk together reserved marinade and wine.

Transfer pork to a 10- x 14-inch roasting pan and rub with salt; roast for 30 minutes, then baste with marinade mixture. Add potatoes to pan in a single layer and continue to roast, basting every 20 minutes, until an instant-read thermometer inserted into center of meat (do not touch bone) registers 150°, about 1 hour more. Let roast rest 15 minutes, then cut between ribs into chops and serve with pan juices and potatoes.

April 2010