Herb and Peppercorn Medley Crusted Pork Roast With Mint Salsa Verde

Prep time:20 min
Total time:1 hr 20 min

Serves 8


1/4 cup Longo’s Extra Virgin Olive Oil 4 cloves garlic, minced

3 tbsp ground peppercorn medley

2 tbsp chopped fresh Longo’s Thyme

2 tbsp each chopped fresh Longo’s Sage and Mint Leaves

1 tbsp salt

1 rack of pork, about 6 1/2 lb (8 bones)

Salsa Verde

2 cups fresh Longo’s Mint Leaves

1 cup fresh cilantro leaves

1 large shallot, peeled and quartered

2 cloves garlic

1/4 cup red wine vinegar

1/4 tsp Longo’s Crushed Chilies

3/4 cup Longo’s Extra Virgin Olive Oil Pinch each salt and pepper


    Salsa Verde
  • Combine mint, cilantro, shallot, garlic, vinegar and chilies in food processor; process until finely ground. With machine running, pour oil through feed tube until sauce is created. Add salt and pepper. (Make-ahead - Salsa verde can be covered and refrigerated for up to 3 days. Bring to room temperature and stir well before using.)
  • Stir together oil, garlic, peppercorn medley, thyme, sage, mint and salt until well mixed. Spread mixture all over pork, except for bones. (Make-ahead - Pork can be covered lightly and refrigerated overnight. Bring to room temperature before cooking.)
  • Place pork rack on baking sheet. Bake in centre of preheated 450°F oven for 30 minutes. Reduce heat to 350°F. Cook pork until meat thermometer inserted in thickest part registers 150°F, about 25 minutes. Transfer to cutting board. Tent with foil for 10 minutes. Slice and serve with Salsa Verde.

Nutritional Information

Per serving: 610 calories
  • Protein 44g
  • Fibre 3g
  • Fat 47g
  • Sugar 0g
  • Carbs 5g
  • Sodium 1010mg