This recipe is good for a Sunday dinner. It does take awhile to prepare but it is worth it. The pork comes out really moist, tender and very flavorful.
Pair this recipe with a creamy Chardonnay.
- 1 to 8 bone center cut rack of pork
- olive oil
- sea salt & black pepper or my fav- Montreal Steak Seasoning
- 2 carrots -rough cut
- 1 small onion-rough cut and include skins
- 2 stalks of celery- rough cut
- 6 cloves garlic peeled
- preheat oven to 450 degrees
- In a roasting pan add your rough cut vegetables
- rinse the rack of pork well and pat dry
- place rack fat side up, on top of cut veggies
- apply liberal amount of olive oil, rubbing it into the meat
- sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.
- place pan in preheat oven at 450 degrees for 15 minutes.
- after 15 minutes reduce heat to 325 and continue to roast for 1.5 – 2 hours or until internal temperature on the outside of the racks has reached 160*
- This will ensure the outside of the pork is well done while the center cuts are not cooked quite as much. *
- Remove the Rack from the oven placing on a cutting board and allow to rest for 10 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
- While the rack is resting, place 2 cups of water in the roasting pan and place on the oven and with a spoon loosen all the baked in meat scraps from the pan, making your pan gravy.
- Strain out all of the vegetable pieces and any residue
- Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!
Recipe courtesy of Ask Chef Dennis.