|
|
|
|
|
|
This is a beautiful dinner to make for a special occasion ~ the pork has a crispy outside but still tender inside ~ with the wonderful slightly smoky flavor of paprika and herbs. Bonus is that your house will smell fantastic while it's roasting!
|
Click t o s
 et custom HTML
|
HERB ROAST French RACK of PORK
About 4 lb. French rack of pork
1 TB oil (vegetable, canola, sunflower)
About 1-2 tsp. Kosher Salt……………………………1 tsp. pepper
BASTING INGREDIENTS:
2 TB fresh rosemary, finely chopped (or 2 tsp. dried rosemary leaves, crumbled)
1 TB fresh thyme, finely chopped (or 1 tsp. dried thyme leaves, crumbled)
1-2 tsp. smoked paprika……….……………………..1 TB unsalted butter
3 TB extra virgin olive oil……………………………..1 tsp. Kosher salt
1 tsp. coarse ground black pepper…………………3 tsp. crushed or minced garlic
NOTE: If you want potatoes with this, you can cut some scrubbed potatoes (Russet, red or white fingerling) into halves or quarters (depending on the potato). Toss with some extra-virgin olive oil, salt and pepper. Put into the pan with the Rack of Pork when you turn the oven down to 375.
***
Take pork out of the refrigerator about 20-30 minutes before cooking.
Mise en Place (pre-preparation):
(1) Preheat oven to 425.
(2) Line a small roasting pan with foil ~ set aside.
(3) Whisk the basting ingredients together in a small bowl.
Pat the pork rack dry and then rub with salt and pepper. Put the rack into the roasting pan, and liberally rub with the marinade. Roast for about 20 minutes at 425.
Brush the roast with more marinade; and then turn the oven down to 375. Continue roasting the pork until an instant-read thermometer inserted in the center registers, (about another 30 minutes). (Note: a slight tinge of pink is perfectly safe in a good cut of pork, and it actually tastes best that way)
Transfer the meat to a carving board or platter and cover loosely with foil. Allow the rack to rest under foil (for about 10 minutes). Don’t cut the meat until it has rested! ** After 10 minutes, remove the foil, and cut between each rib of the rack to create chops.
About 4 lb. French rack of pork
1 TB oil (vegetable, canola, sunflower)
About 1-2 tsp. Kosher Salt……………………………1 tsp. pepper
BASTING INGREDIENTS:
2 TB fresh rosemary, finely chopped (or 2 tsp. dried rosemary leaves, crumbled)
1 TB fresh thyme, finely chopped (or 1 tsp. dried thyme leaves, crumbled)
1-2 tsp. smoked paprika……….……………………..1 TB unsalted butter
3 TB extra virgin olive oil……………………………..1 tsp. Kosher salt
1 tsp. coarse ground black pepper…………………3 tsp. crushed or minced garlic
NOTE: If you want potatoes with this, you can cut some scrubbed potatoes (Russet, red or white fingerling) into halves or quarters (depending on the potato). Toss with some extra-virgin olive oil, salt and pepper. Put into the pan with the Rack of Pork when you turn the oven down to 375.
***
Take pork out of the refrigerator about 20-30 minutes before cooking.
Mise en Place (pre-preparation):
(1) Preheat oven to 425.
(2) Line a small roasting pan with foil ~ set aside.
(3) Whisk the basting ingredients together in a small bowl.
Pat the pork rack dry and then rub with salt and pepper. Put the rack into the roasting pan, and liberally rub with the marinade. Roast for about 20 minutes at 425.
Brush the roast with more marinade; and then turn the oven down to 375. Continue roasting the pork until an instant-read thermometer inserted in the center registers, (about another 30 minutes). (Note: a slight tinge of pink is perfectly safe in a good cut of pork, and it actually tastes best that way)
Transfer the meat to a carving board or platter and cover loosely with foil. Allow the rack to rest under foil (for about 10 minutes). Don’t cut the meat until it has rested! ** After 10 minutes, remove the foil, and cut between each rib of the rack to create chops.
RSS Feed
