Spiced Pork Rib Roast with Seasonal Vegetables

When you cook pork, make sure you have a meat thermometer that actually works. My thermometer said the meat was done early, so I scrambled to get the vegetables ready and cooked. When the vegetables were done and I started to slice the meat, I discovered that my roast was raw in the middle. We had to wait another hour to eat during which time I tested than had to put the roast back in the oven several times. It was not my finest meal (hence - no picture), but the kids raved about the meat and the corn on the cob. They loved it. 

• 4 pound pork center rib roast, or 3 pound boneless pork top loin roast
• 1-2 Tbsp olive oil
• Coriander-Bay Spice Rub
• 4 ears fresh corn, shucked and halved
• 1-1 1/2 pounds green beans, trimmed
• olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup chicken stock
• 1/2 cup dry white wine

1. Cover roast thoroughly with oil. Rub Coriander-Bay spice rub all over roast. Let sit, covered in fridge overnight or up to 2 days.
2. Get roast out of fridge and let sit for up to 1 hour to come to room temperature. Preheat oven to 325 degrees. Cook roast for 1 1/2 to 2 hours or until it reaches 160 degrees in 13 x 9 pan, or a large dutch oven.
3. While the roast is cooking, bring a large pot of water to boil and add 1 Tbsp salt. Add corn and let boil for 2 minutes. Remove the corn from boiling water with a slotted spoon. Return the water to a boil and add the green beans. Let the beans boil for 3 minutes than remove from water. 
4. When the roast has reached 160 degrees, remove the roast from the oven. Remove the roast from the roasting pan and place on a serving platter. Cover the roast with foil (the temperature will increase to 170 while it rests). Increase the oven to 450 degrees. In the pan the roast was cooked in, add the corn and toss with the pan drippings, adding olive oil if needed. Put the roasting pan back into the oven and cook for 13-15 minutes until the corn starts to brown. Then add the green beans to the corn and toss to cover with the drippings. Bake for an additional 5 minutes. Remove all the vegetables from the pan and place on the platter with the meat.
5. Put the roasting pan over medium heat on the stove top. Add the chicken stock and white wine to deglaze the pan. Pour the pan juices over the roast and serve. 

Coriander-Bay Spice Rub

• 1 Tbsp kosher salt
• 1 Tbsp packed brown sugar
• 1/2 tsp pepper
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp thyme, crushed
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 small bay leaf, finely crumbled

Combine all ingredients in a bowl.

Recipe taken from Better Homes and Gardens September Issue

http://www.bhg.com/recipe/pork/spiced-pork-rib-roast-with-seasonal-vegetables/