I prepped a rack of pork before leaving for work this morning. Bought at my favourite local butcher,the roast was a little 4 bone rack with the rind. I absolutely love "cracklins"
I rubbed the rack with a mixture of fresh garlic, sage, salt and pepper. It was Moe's job to take it out of the fridge around 3:30pm and put it in the oven at 4:30. When I got home from work around 5:20 the house already smelled wonderful. Didn't take long to peel the potatoes and get the brussel sprouts and cauliflower ready to steam. The rack was roasted in a vintage 1940's Griswold cast iron pan.
When the roast came out of the oven, I set it aside to rest while I made the gravy and cooked the vegetables.
TIP: Pour gravy into a designated coffee or tea pot with a lid. Makes pouring easy. I have a china pot that came with a set of dishes. It has only ever been used as a pitcher for gravy.