Roasted Rack Of Pork Recipe - Cooking Index
Roasted Rack Of Pork Recipe - Cooking Index
| Marinade | ||
| 1/4 cup | 59ml | Dijon mustard |
| 6 sections | Rosemary leaves - chopped | |
| 2 tablespoons | 30ml | Fennel seed |
| Roasted Pork | ||
| 1 | Pork rack (8 chops) - with the bones | |
| Frenched | ||
| 1 tablespoon | 15ml | Vegetable oil |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Several long rosemary sprigs - for garnish |
One day before roasting, combine marinade ingredients; spread on the pork. Cover with plastic wrap; refrigerate overnight.
Preheat oven to 400 degrees. Remove pork from the refrigerator 30 minutes before roasting. Scrape off the marinade with a rubber spatula and reserve. Heat the oil in a large, shallow roasting pan in the oven.
Once the pan is heated, season the pork on both sides with salt and pepper, then place in the pan. Brown each side of the pork for about 7 minutes.
Lower the oven to 250 degrees and continue to roast the pork (curved-side up) until the temperature on an instant-read thermometer is 140 degrees for medium and 150 degrees for well-done meat, about 1 hour and 15 minutes, brushing the reserved marinade over the pork during the last 5 minutes to form a light crust. Let rest 10 to 15 minutes before carving. Garnish with the sprigs of rosemary.
This recipe yields 8 servings.
Per serving: 190 calories, 1g carbohydrate, 23g protein, 9g fat, 65mg cholesterol.
Description:
"Marinating the pork overnight infuses it with flavor."
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 02-22-2004
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