Dinner tonight was Rack of Pork. I presalted the rack on Thursday night and this morning before leaving for work I seasoned the roast with fresh sage, garlic and fresh ground black pepper. I worked the new store in Victoria today and knew I would be late getting home from work so Moe’s job was to put the roast in the oven at 5:00PM.
Sides were mashed potatoes with rich pork gravy
fresh steamed green and yellow beans
and little baby turnips.
1 Rack of Pork – Presalted
24 to 48 hours
fresh sage or Rosemary
Fresh coarse ground black pepper
2 to 3 cloves of garlic
Make a paste with the garlic, sage or rosemary, black pepper and a little olive oil. Rub rack of pork with garlic mixture. Roast at 375°F until instant thermometer registers between 145°F to 150°F. Let roast rest for 15 to 20 minutes.
Can also be roasted using the high heat method at 500°F.