Herbed Pork Loin Center Rib Roast, Charred Rapini, Green Lentils with Ramp Pesto and Pangrattato

There is a brief, magical window every spring when ramps hit the local markets. If you’re lucky enough to snag a bundle of these elusive wild leeks, you have to make them count.

This dish is all about texture and balance. We are taking a gorgeous, bone-in pork loin center rib roast, slathering it in a pungent Dijon-herb crust and roasting it alongside charred, bitter rapini. To anchor the plate, we’re serving it over a bed of earthy green lentils tossed with a vibrant, punchy ramp pesto made with nutty pepitas and sharp Pecorino, all finished with a generous shower of crispy, golden pangrattato.

It’s rustic, elevated and absolutely packed with deep spring flavors. Here is how to bring it all together.

Ingredients

The Dijon-Herbed Pork Roast

A center-cut rib roast is incredibly tender, but it needs a heavy-hitting crust to seal in juices and bring the flavor.

1 Pork Loin Center Rib Roast (bone-in)
2 tbsp Dijon mustard
4 cloves Fresh garlic, minced
1 tbsp Dried rosemary
1 tbsp Dried thyme
Kosher salt and coarse black pepper

Green Lentils & Ramp Pesto

Green lentils hold their shape beautifully when cooked, providing the perfect canvas for a rich, garlicky pesto.

1 cup French green lentils
1 bundle Fresh ramps (leaves and bulbs, washed thoroughly)
1/3 cup Pepitas (pumpkin seeds), toasted
1/3 cup Pecorino Romano cheese, grated
Good quality extra virgin olive oil
Squeeze of fresh lemon juice

The Sides & Texture

1 bunch Rapini (broccoli rabe), trimmed
Olive oil, salt and red pepper flakes (for the rapini)
Pangrattato: 1/2 cup coarse breadcrumbs toasted in olive oil with a smashed garlic clove and herbs until deeply golden and crunchy.

Step-by-Step Execution

Prep and Roast the Pork

Marinate: Pat the pork roast dry. In a small bowl, mix the Dijon mustard, minced garlic, rosemary and thyme into a thick paste. Season the roast aggressively with salt and pepper, then slather the Dijon-herb paste all over the meat.
Roast: Bring the roast to room temperature. Insert a meat probe and roast at 325°F (163°C) until the internal temperature hits 135°F to 140°F. Remove from the oven, tent loosely with foil and let it rest for at least 15 minutes. The carryover cooking will bring it up to a perfect, juicy medium (145°F).

Simmer the Lentils & Blister the Rapini

The Lentils: While the pork roasts, place the green lentils in a saucepan with plenty of salted water. Bring to a boil, then reduce to a simmer and cook for about 20–25 minutes until tender but still retaining a slight bite (al dente). Drain any excess water.
The Rapini: Toss the rapini with olive oil, salt and a pinch of red pepper flakes. Spread them out on a sheet pan and roast at high heat (or under the broiler) during the final minutes of the pork’s cook time until the stems are tender and the leaves are beautifully charred and crisp.

Whiz Up the Ramp Pesto

In a food processor, combine the fresh ramps, toasted pepitas and Pecorino Romano.
Pulse until coarsely chopped, then slowly drizzle in the extra virgin olive oil with the motor running until it forms a thick, vibrant green pesto. Season to taste with salt and a quick squeeze of lemon juice to pop the brightness.

Plate and Build Layers

Spoon a generous bed of warm green lentils into the center of a wide bowl or plate.
Toss a portion of the lentils with a massive dollop of the ramp pesto, allowing the residual heat to release the wild garlic aroma.
Nestle a handful of the charred rapini on the side.
Slice a thick, juicy chop from the rested pork rib roast and place it right on top of the lentils.
Finish the dish by topping the pork with an extra spoon of raw ramp pesto and a heavy shower of crunchy pangrattato for that essential, texture-shattering finish.

Why pepitas over pine nuts? Ramps have a fiercely pungent, sharp garlic-onion flavor profile. Traditional pine nuts can get completely lost or taste overly oily against them. Toasting pepitas brings a distinct, earthy and almost squash-like nuttiness that grounds the pesto and bridges the gap between the wild ramps and the deeply savory herbs on the pork crust.