Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield
8 servings

Impress your guests with a rack of pork coated in a flavorful mixture of fresh herbs. Serve with green beans and parmesan potatoes for an elegant meal.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Note: Ask your butcher to French-cut the racks for a nice presentation. A rack of pork is bone-in, fresh pork loin.

Ratings & Reviews

G1erhard's Review

cherylf2112
April 22, 2012
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.

Kewlzipity's Review

G1erhard
April 08, 2012
N/A

cherylf2112's Review

PeterPaul
April 07, 2012
You may want to consider changing the cooked temp from 160 to 145. The USDA lowered it in May 2011. Great recipe though.

wpond01's Review

wpond01
December 18, 2011
My husband cooked this for dinner with our neighbors. The recipe was awesome! Everyone loved it.

PeterPaul's Review

Kewlzipity
November 13, 2009
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.