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Help with rack of pork loin roast

14 years ago

I picked up a rack of pork loin roast a few weeks ago. It's frenched, something I've never dealt with before. It was on sale and was calling my name. Anyhow, I'd like to prepare it for Easter dinner*. Any ideas on how to fix it would be appreciated. Thanks!

*No lamb for the meal, but I'll be making tsoureki, the traditional Greek Easter bread (complete with red-dyed eggs). So it will be a "sort-of Greek" Easter dinner.

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Comments (6)

lindac
14 years ago
You should have bought 2 and tied them together to make a crown roast....then filled it with the stuffing of your choice and baked.
A rack of pork is just a bunch of pork chops connected. Rub with seasonings of your choice and either grill or bake....just be sure it's not over done.
Linda C
User
14 years ago
Here is my favourite recipe for a Frenched rack of pork.

Just so you know I served this to Ann and Moe when they were in Toronto many years ago and also served it to Annie, Elery, Woodie and Ken when they were in Toronto.

Just cut the recipe in half for one rack...I usually buy a 5-6 rib rack .

They all seemed very happy with it!

Pork With Herb Crust

2 (3- to 4-pound) racks of
-pork 3
-tablespoons olive oil
1 1/2 teaspoon salt
7 garlic cloves -- minced
1/3 cup fresh basil -- Chopped
1/3 cup fresh thyme -- Chopped
1/3 cup fresh parsley -- Chopped
2 tablespoon pepper -- Coarsely Ground
1 1/4 cup butter (or margarine) -- cut up
-1/3 cup all-purpose flour
2 can chicken broth
1 tablespoon tomato paste
2 tablespoon fresh sage -- Chopped
1/4 teaspoon pepper

. 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.
. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer
inserted into thickest portion registers 150max, I prefer 140-145 ! Transfer pork to a
serving tray.Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings
. into a skillet.
. 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. Yield: 8 servings.
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Comments (10)
You could use leftover pork in this stew and just do it stovetop and add the pork at the end. Hearty Pork Stew with Squash Source: Penzey’s 2009 1-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings Linda
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shambo
Original Author
14 years ago
Just wanted to report back. I ended up using your recipe, Chase, as my inspiration. I didn't have the exact herbs on hand, but I followed your basic technique. Instead of fresh parsley, I used chives from my garden. And I used the chives in the gravy too. I used no-salt-added chicken broth and the lightest sprinkle possible of salt on the meat.

The flavor was fabulous -- my husband, daughter, and her husband complimented me many times on the pork. I was very careful not to overcook the roast, so the meat was both moist and tender (even though it was a "natural" pork product with no saline solution).

Thanks to you & Linda for your encouragement. It was a wonderful meal.
soonergrandmom
14 years ago
Shambo, red eggs bring back memories. I thought that was a neat display when everyone had their bright red eggs in the cute little displays. I have no idea why I didn't buy one of those (tree like) dishes when I lived there, because I think of that custom every year. Your food sounds yummy.
User
14 years ago
Shambo, glad you enjoyed it. I often mix up the herbs depending on what I have or what looks good.

Next time you buy a Frenched loin try it on the BBQ, slice it into "chops" and then grill the chops long enough to get grill marks. The result is lovely moist pork "chops".
shambo
Original Author
14 years ago
Sooner, I just tossed the last egg from my half eaten bread. I dyed them bright red but did not cook them before setting them into the dough braids. I figured they'd bake for an hour and wouldn't be worth eating no matter what. I should have made some separate hard cooked eggs. One of my favorite memories was trying to see whose egg could stay uncracked as we hit each others' red eggs.

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