Photo: Charles Walton; Styling: Leslie Byars Simpson
2 (3- to 4-pound) racks of pork
3 tablespoons olive oil
1 1/2 teaspoons salt
7 garlic cloves, minced
1/3 cup chopped fresh basil
1/3 cup chopped fresh thyme
1/3 cup chopped fresh parsley
2 tablespoons coarsely ground pepper
1/4 cup butter or margarine, cut up
1/3 cup all-purpose flour
2 (14 1/2-ounce) cans chicken broth
1 tablespoon tomato paste
2 tablespoons chopped fresh sage
1/4 teaspoon pepper
Garnish: fresh thyme sprigs
How to Make It
Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.
Bake at 350° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160°. Transfer pork to a serving tray. Pour pan drippings into a skillet.
Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with pork. Garnish, if desired.
Note: Ask your butcher to French-cut the racks for a nice presentation. A rack of pork is bone-in, fresh pork loin.
I agree with cherylf2112. To reach 160 degrees, I had to increase cooking time to 1 hr 35 minutes, which resulted in the meat being slightly overcooked.
Also, I like to cook a lot with wine and replaced about 25% of the broth with white dry white wine in the gravy. My guests all asked for seconds.
This pork is very delicious. I brined then roasted a 6-pound rack of pork, so it took a bit longer than the recipe indicates. I took it out at 155F. The sauce is also excellent and a nice compliment to the pork. I was delighted to have a recipe to use so many fresh herbs from my garden.
I'll never roast pork again without brining first.
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