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Help with rack of pork loin roast

12 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
12 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
12 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 (16)
I really like this recipe. I have never been a huge fan of fennel but it really makes it in this dish. I cooked my meat a little bit longer then what she called for and it was still very tender and moist. Excellent vegetables too! Roast Loin of Pork with Fennel Copyright 2001, Barefoot Contessa Parties!, All rights reserved This recipe is available for a limited time only. Why? Recipe Summary Prep Time: 20 minutes Cook Time: 40 minutes Inactive Prep Time: 45 minutes Yield: 6 servings 2 cloves garlic, minced Salt and freshly ground black pepper, plus 1 tablespoon kosher salt 1 tablespoon fresh thyme leaves 1/4 cup Dijon mustard 1 (3-pound) boneless pork loin, trimmed and tied 3 small fennel bulbs, tops removed 8 carrots, peeled, and thickly sliced diagonally 10 small potatoes (red or white-skinned), cut in quarters 2 yellow onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter, melted Preheat the oven to 425 degrees F. With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes. Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
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Comments (14)
This is a favourite of mine. I use a bone in loin but boneless works fine. Just leave out the garlic and cut the rest of the ingredients in 1/2. A perfect Sunday roast! Pork With Herb Crust 2 racks of pork (3- to 4-pound) 3 TBSP 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 cans 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 140 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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shambo
Original Author
12 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
12 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
12 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
12 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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