Herbed Rack of Pork


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.

Rack of Pork

1 Rack of Pork – Presalted 24 to 48 hours
fresh sage or Rosemary
Fresh coarse ground black pepper
2 to 3 cloves of garlic
olive oil

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. 

11 Comments Add yours

  1. Fabulous! your pictures are always mouthwateringxoxo Pattie

  2. That meal looks absolutely scrumptious. The pictures are beautiful.Carol

  3. Suzy says:

    Looks so homey and delicious. I will have to try my turnips that way. I usually cube them.

  4. Barbara says:

    I went under for the last time with that second photo! OMG. Swimming in gravy! I love it!I don't cook turnips very often and I don't know why.

  5. Anonymous says:

    Do you have a recipe for this herbed rack of pork?

  6. Thanks Pattie and Carol.Suzy, I usually cube rutabaga, but these were little tiny turnips, fresh picked with the greens still attached. About the size of a radish. Too small to cube. Sweet and tender.Barbara, I cook turnip or rutabaga on a regular basis. It has always been one of my favourite vegetables. Anonymous, I edited my post to include an outline \”recipe\”. Just adjust the seasoning for the size of the roast and to suit your own taste.

  7. susan says:

    Oh my goodness! How is it that I have never cooked one of these??!! It looks divine!

  8. OMGosh! I'm so happy to have found you…and you're a fellow Canuck! Thank you Granny Mountain for having this blog in your sidebar so I could find it!!! Oh boy am I going to LOVE going through all your recipes…this is going to be a fun journey I can just tell. This dish looks delicious and I promise if I make it I will take pictures and give you the credit. Thank you for being so generous to share these recipes with the blogging world! Take care. Maura:)

  9. I've just discovered your blog. Joy! I'm going to settle in with a cup of coffee, maybe tea, and read more. For now, thank you for the rhubarb pie recipe. It sounds like my grandmother's–just rhubarb, no strawberries. What lovely pie crust! And, oh my, the pork roast and…..!I shall return.Best,Bonnie

  10. Anonymous says:

    I love the color of the gravy! If you could post the recipe and that of caramelized onion gravy I would really appreciate it ! Your blog is heavenly, just the type of food my husband and I prefer

  11. Thank you for your kind words. You can find a \”Pictorial\” on How to Make Gravy here: http://thibeaultstablerecipes.blogspot.ca/2009/07/how-to-make-gravy.htmlAnn

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