This elegant roast is the perfect centerpiece
for the holiday dinner. Serve with broccoli spears with lemon
butter, scalloped potatoes, baked tomatoes stuffed with corn
and warm dinner rolls.
Peppered
Rack of Pork
- 3 to 4 pound pork rib
roast, with at least 6 ribs, chine bone cracked
1/4 cup pepper-blend seasoning
- Heat oven to 375°F
(190°C).
- Trim rib bones of roast
of all extra meat (this is called "Frenching"; you
can do it yourself or ask the butcher to do it for you).
- Coat roast on all surfaces
with pepper seasoning. Place roast, bones up, in shallow roasting
pan.
- Roast for 1 to 1 1/2 hours,
until internal temperature (measured with a meat thermometer)
reads 155°F (approximately 65°C).
- Remove roast from oven;
let rest until temperature reaches 160°F (70°C), about
10 minutes. Cut between rib bones to serve.
Serves 6.
Nutrition Facts: Calories
270 calories Protein 34 grams Fat 13 grams Sodium 1000 milligrams
Cholesterol 85 milligrams Saturated Fat 5 grams Carbohydrates
2 grams Fiber 0 grams
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
