Photo: Charles Walton; Styling: Leslie Byars Simpson
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

MCR review

October 29, 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.

Kate's Review

January 02, 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!

cherylf2112's Review

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.

PeterPaul's Review

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.

Kewlzipity's Review

April 08, 2012

G1erhard's Review

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.

wpond01's Review

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