"Recipes are meant to be shared"...Ann Thibeault

Saturday, May 01, 2010

Herbed Rack of Pork

 
Dinner tonight was Rack of Pork.   I presalted the rack on Thursday night and this morning before leaving for work I seasoned the roast  with fresh sage, garlic and fresh ground black pepper. I worked the new store in Victoria today and  knew I would be late getting home from work so Moe's job was to put the roast in the oven at 5:00PM.


 
Sides were mashed potatoes with rich pork gravy


 fresh steamed green and yellow beans 


and little baby turnips.


Rack of Pork

1 Rack of Pork - Presalted 24 to 48 hours
fresh sage or Rosemary
Fresh coarse ground black pepper
2 to 3 cloves of garlic
olive oil

Make a paste with the garlic, sage or rosemary, black pepper and a little olive oil.  Rub rack of pork with garlic mixture.   Roast at 375°F until instant thermometer registers between 145°F to 150°F.  Let roast rest for 15 to 20 minutes.

Can also be roasted using the high heat method at 500°F. 

11 comments:

  1. Fabulous! your pictures are always mouthwatering
    xoxo Pattie

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  2. That meal looks absolutely scrumptious. The pictures are beautiful.

    Carol

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  3. Looks so homey and delicious. I will have to try my turnips that way. I usually cube them.

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  4. I went under for the last time with that second photo! OMG. Swimming in gravy! I love it!
    I don't cook turnips very often and I don't know why.

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  5. Do you have a recipe for this herbed rack of pork?

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  6. Thanks Pattie and Carol.

    Suzy, I usually cube rutabaga, but these were little tiny turnips, fresh picked with the greens still attached. About the size of a radish. Too small to cube. Sweet and tender.

    Barbara, I cook turnip or rutabaga on a regular basis. It has always been one of my favourite vegetables.

    Anonymous, I edited my post to include an outline "recipe". Just adjust the seasoning for the size of the roast and to suit your own taste.

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  7. Oh my goodness! How is it that I have never cooked one of these??!! It looks divine!

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  8. OMGosh! I'm so happy to have found you...and you're a fellow Canuck! Thank you Granny Mountain for having this blog in your sidebar so I could find it!!! Oh boy am I going to LOVE going through all your recipes...this is going to be a fun journey I can just tell. This dish looks delicious and I promise if I make it I will take pictures and give you the credit. Thank you for being so generous to share these recipes with the blogging world! Take care. Maura:)

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  9. I've just discovered your blog. Joy! I'm going to settle in with a cup of coffee, maybe tea, and read more. For now, thank you for the rhubarb pie recipe. It sounds like my grandmother's--just rhubarb, no strawberries. What lovely pie crust! And, oh my, the pork roast and.....!

    I shall return.

    Best,
    Bonnie

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  10. I love the color of the gravy! If you could post the recipe and that of caramelized onion gravy I would really appreciate it ! Your blog is heavenly, just the type of food my husband and I prefer

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    Replies
    1. Thank you for your kind words. You can find a "Pictorial" on How to Make Gravy here: http://thibeaultstablerecipes.blogspot.ca/2009/07/how-to-make-gravy.html

      Ann

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