Herb-Crusted Rack Of Pork

  • PeterPaul Posted: 11/13/09
    Worthy of a Special Occasion

    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.

  • wpond01 Posted: 12/18/11
    Worthy of a Special Occasion

    My husband cooked this for dinner with our neighbors. The recipe was awesome! Everyone loved it.

  • G1erhard Posted: 04/22/12
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    You may want to consider changing the cooked temp from 160 to 145. The USDA lowered it in May 2011. Great recipe though.


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