This elegant, but infinitely easy, roast
is the perfect centerpiece for a dinner party. Try roasting it
on a covered grill, too. Serve with a French potato salad (dressed
with vinaigrette), buttered green beans with dill, pickled beets,
and a loaf of French bread.
Roasted
Rack of Pork
- 4 pounds to 5 loin of
pork, chine bone removed
2 cloves garlic, peeled
2 teaspoons coarsely ground black pepper
- Trim excess fat from pork
loin and trim rib bones of all extra meat. (This is called 'frenching'
the bones; you can ask your butcher to do this for you). Cut
garlic cloves in half and rub over all surfaces of loin, sprinkle
loin generously with black pepper.
- Place rack of pork, bones
up, on rack in shallow roasting pan. Place in preheated 350°F
(175°C) oven and roast for 1 to 1 1/2 hours, about 18 to
20 minutes per pound, until meat thermometer inserted in center
of loin eye reads about 155°F (65°C to 70°C). Remove
rack from oven, let rest about 10 minutes. Cut between rib bones
to serve.
Makes 6 servings.
Wine Suggestion: For an
elegant dinner party, pour a Cabernet Sauvignon; for a summer
dinner party, try a Zinfandel.
Nutrition Facts: Calories
390 calories Protein 44 grams Fat 15 grams Sodium 105 milligrams
Cholesterol 135 milligrams Saturated Fat 8 grams Carbohydrates
0 grams Fiber 0 grams
Recipe and photograph provided
courtesy Pork, Be Inspired®.
