Roasted Rack of Pork
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.
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.
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.