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.
Herb-Crusted Rack Of Pork
Comments and Reviews 1-4 of 4
PeterPaul Posted: 11/13/09
wpond01 Posted: 12/18/11
My husband cooked this for dinner with our neighbors. The recipe was awesome! Everyone loved it.
G1erhard Posted: 04/22/12
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.
cherylf2112 Posted: 04/07/12
You may want to consider changing the cooked temp from 160 to 145. The USDA lowered it in May 2011. Great recipe though.