I roasted a rack of pork for dinner last week and another for last night’s dinner. This time, leaving the bones in place, I butterflied and stuffed the rack. Stuffing was just a simple bread, garlic and sage dressing.
The roast was presalted on Thursday and left to air dry overnight and Saturday before being stuffed and rubbed with garlic, black pepper and sage and roasted at 450°F.
thibeaultstable.com 
Oh does this look wonderful. I so enjoy a rack of pork. I have never stuffed it…after seeing this, I must give it a try.
I'm with Kate:D
Oh yum Ann!Happy Mother's Day!L~xo
That's a fine Sunday dinner…a hungry-man's meal fo sure!
I want that! Right now! Oh my goodness, this meal looks divine.
Perfect. I've never stuffed a rack of pork. Now that I look at your delicious photos, I am wondering why?
Yummy! Looks good! I am making lamb here.
Looks delicious! May I ask why presalting and air drying? Thanks
This looks absolutely delicious. I wish it were my dinner tonight.
Oh my gosh, Ann, does this look good! I am in love with the clarity of your close-ups. Drool!I laughed out loud when I read \”just a simple bread, garlic and sage dressing\”. I've never made a garlic & sage dressing…I usually trust Pepperidge Farms to season it. LOL Seriously, I've done onions & celery & sage but never garlic. Must give that a try!You continue to widen my cooking horizons…and my hips! 🙂