A whole rack of pork is not often found at the butcher, but if you have a special occasion, there is hardly a better cut of meat to impress your friends.
I am betting that if you have been prudent and made your butcher your friend, he will find one for you when the time comes.
The old adage that bone in meat is always better holds true for pork, just as it does with beef.
And don’t get the idea that this large cut of meat is difficult to cook. The simplest recipe calls for aggressive seasoning, a good sear, then a relatively short period of time in a hot oven.
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What could be simpler? Pair this bad boy with roasted sweet potatoes, greens and a good sauce and you are home free with a delicious meal, fantastic presentation and a very, very happy family.
ROASTED RACK OF PORK
1 whole rack of pork
Salt and pepper
Equal parts of butter and oil
Preheat the oven to 325 f. Melt the butter in a large pan, then add the oil. Aggressively season the rack with salt and pepper. Sear the rack to a golden brown, pouring the smoking hot oil over the rack with a large spoon. Place on an oven-proof pan and roast until the internal temperature reaches 120 f. Remove and allow to rest for 10 minutes before carving.