Roasted Rack Of Pork
Photo by: Steven Mark Needham
Marinating the pork overnight infuses it with flavor.
ingredients:
Marinade:
1/4 cup Dijon mustard
6 sprigs rosemary leaves, chopped
2 tablespoons fennel seed
1 pork rack (8 chops), with the bones frenched
1 tablespoon vegetable oil
Coarse salt and freshly ground black pepper, to taste
Several long rosemary sprigs, for garnish
1/4 cup Dijon mustard
6 sprigs rosemary leaves, chopped
2 tablespoons fennel seed
1 pork rack (8 chops), with the bones frenched
1 tablespoon vegetable oil
Coarse salt and freshly ground black pepper, to taste
Several long rosemary sprigs, for garnish
At a glance:
Servings: 8
Active Time: 25 min.
Total Time: 1 hour 55 min. (Marinate Pork overnight)
Key Tags:
directions:
1.One day before roasting, combine marinade ingredients; spread on the pork. Cover with plastic wrap; refrigerate overnight.
2. Preheat oven to 400°F. 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.
3. 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.
4. Lower the oven to 250°F and continue to roast the pork (curved-side up) until the temperature on an instant-read thermometer is 140°F for medium and 150°F 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.
KITCHEN COUNTER:
Serves 8. Per serving: 190 calories, 1g carbohydrate, 23g protein, 9g fat, 65mg cholesterol.
Next up: Daisy Martinez's Puerto Rican Roast Pork
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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