- 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.