Herb-Crusted Rack Of Pork
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.
Recipe by Southern Living November 1997
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01/01/2019
I made this last night along with Parmesan Roasted Potatoes (also on this site) and steamed green beans with caramelized shallots. I did not do the sauce because of the type of Potato I was serving. It did take about 15 minutes longer for the pork to reach 160 and the end result was a perfectly moist roast. I can't wait to make it again; this time with the sauce and mashed potatoes!
10/28/2018
Extremely tasty. I had to add 15 minutes cooking time to get to 160 degrees, too. But the pork was juicy and not over cooked, just well done. I used unsalted butter and the sauce needed a tad more salt. will definitely do this again.
04/22/2012
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.
04/07/2012
You may want to consider changing the cooked temp from 160 to 145. The USDA lowered it in May 2011. Great recipe though.
12/18/2011
My husband cooked this for dinner with our neighbors. The recipe was awesome! Everyone loved it.
11/13/2009
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.
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