This recipe, from Everyday Food magazine (December 2006), uses bay leaves as an actual ingredient rather than a toss-into-the-pot seasoning. A coating like this would work well on a turkey roulade, too. Serves 8.
8 garlic cloves, peeled
8 dried bay leaves
Coarse salt and ground pepper
4 medium onions, peeled (root ends left intact), each cut into 8 wedges
3 Tbsp olive oil
1 pork rib roast with 8 ribs (4 1/2 to 5 pounds), backbone removed, ribs Frenched (*see note, below)
2 cups fresh parsley leaves
1 cup Dijon mustard
Preheat oven to 375°F. Using a chef's knife, finely chop garlic and bay leaves together. Gather into a pile; sprinkle with 2 tsp coarse salt and 1/2 tsp ground pepper. Using the flat side of the knife blade, mash mixture into a paste. Set aside.
On a large rimmed baking sheet, toss onions with 2 Tbsp oil; season with salt and pepper. Push onions to the edges of baking sheet. Place pork in center of sheet, fatty side up; rub top with remaining oil, and press on garlic mixture, coating evenly.
Roast, dabbing occasionally with pan juices, until an instant-read thermometer inserted in center of meat (avoiding bones) registers 140°F (temperature will rise 10 to 15 degrees as roast rests), 65 to 75 minutes. (If browning too quickly, tent loosely with aluminum foil.) Transfer roast and onions to serving platter; let rest, loosely covered with foil, about 10 minutes.
Meanwhile, in a food processor, blend parsley and mustard until smooth; season with salt and pepper.
Cut roast into chops, and serve with mustard sauce. *Note: Ask the butcher to leave some fat on top of the pork to keep it moist during roasting, and, for easier carving afterward, to remove the chine bone (or backbone). For an elegant presentation, have the butcher "French" the rib bones, which means to scrape off the gristle and fat.
8 garlic cloves, peeled
8 dried bay leaves
Coarse salt and ground pepper
4 medium onions, peeled (root ends left intact), each cut into 8 wedges
3 Tbsp olive oil
1 pork rib roast with 8 ribs (4 1/2 to 5 pounds), backbone removed, ribs Frenched (*see note, below)
2 cups fresh parsley leaves
1 cup Dijon mustard
Preheat oven to 375°F. Using a chef's knife, finely chop garlic and bay leaves together. Gather into a pile; sprinkle with 2 tsp coarse salt and 1/2 tsp ground pepper. Using the flat side of the knife blade, mash mixture into a paste. Set aside.
On a large rimmed baking sheet, toss onions with 2 Tbsp oil; season with salt and pepper. Push onions to the edges of baking sheet. Place pork in center of sheet, fatty side up; rub top with remaining oil, and press on garlic mixture, coating evenly.
Roast, dabbing occasionally with pan juices, until an instant-read thermometer inserted in center of meat (avoiding bones) registers 140°F (temperature will rise 10 to 15 degrees as roast rests), 65 to 75 minutes. (If browning too quickly, tent loosely with aluminum foil.) Transfer roast and onions to serving platter; let rest, loosely covered with foil, about 10 minutes.
Meanwhile, in a food processor, blend parsley and mustard until smooth; season with salt and pepper.
Cut roast into chops, and serve with mustard sauce. *Note: Ask the butcher to leave some fat on top of the pork to keep it moist during roasting, and, for easier carving afterward, to remove the chine bone (or backbone). For an elegant presentation, have the butcher "French" the rib bones, which means to scrape off the gristle and fat.