Monday, February 17, 2014

Oven Roasted French Rack of Pork



What you will need:


One 4 rib French Rack of Pork standing at room temperature for at least one hour
the following herbs and spices
1/4 cup (1/2 stick) softened butter
Fresh Dill or you can use a little dried if you have it.

Slice the following

1 Onion
1 carrot
2 stalks celery
These will be place under the roast to keep it moist
(I put some of mine under the roast and some in broiler pan beneath rack for added moisture)

Rub roast with softened butter especially the cut ends

Mix together well all of the following:
4 tablespoons of olive oil
1 1/2 teaspoons salt
1 teaspoon cracked black pepper
1 teaspoon dried rosemary or a few sprigs of fresh
1 teaspoon crushed garlic
1/2 teaspoon Crazy Jane's Mixed Up Salt
1 teaspoon parsley or 2 teaspoons fresh chopped
1 teaspoon basil dried or 2 teaspoons fresh chopped
1 teaspoon thyme dried
1/2 teaspoon tarragon
Pinch of dried sage
* Add more olive oil if needed.

 After mixing the above Rub or pour onto roast evenly, patting on to ensure good coverage.

Sprinkle roast with crushed red pepper, crack more black pepper and add a light coverage of salt
Place a few sprigs of fresh dill on top.

Preheat oven to 450 degrees
Leave seasoned roast on counter for 30 minutes while preheating oven.

Roast for 15 minutes

Then turn down oven to 325 degrees
See note below**Roast for 1 hr and 40 minutes or until meat thermometer inserted  (being careful not to touch the bone,)  registers 155 degrees. 

note**this time is approximate it is the length it took for my roast to cook to correct temp**

Remove from oven to rest.


Thin Gravy Made From Pan Drippings
While the roast is resting you can add 2 cups liquid either water or chicken broth to make a gravy.  Scraping good brown drippings off of roasting pan in oven or if you can do this on top of your stove on 2 eyes then indeed do so.  (I can't do that on mine)
Add 1 Tablespoon(s) flour to thicken.
Stir until smooth put back into oven:
I cooked mine in the baking pan under the broiler on oven rack raised as high as possible.
Be sure to watch this it will be boiling and thickened quickly...stir and remove
Strain and you have your thin gravy for keeping the pork moist and tender.



Tonight we had garlic smashed potatoes with this meal.Recipe for these.  
You might also want to try 

TIP
*I suggest that you have your side dishes timed and ready when the roast is.  This roast needs to be eaten quickly while hot, moist and tender. 
Enjoy!