Herb-Crusted Rack Of Pork

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.

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

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.

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