Rosemary Sage Rack of Pork

By The Canadian Living Test Kitchen

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Grilled Peppers, Crispy Smashed Fingerling Potatoes, Garlic-Sauteed Rapini, Rosemary Sage Rack of Pork
Photography by Edward Pond

This recipe makes 4 servings

Nutritional Info
Per each of 8 servings: about	-
cal	250250 cal
pro	26 g26g pro
total fat	15 g15g total fat
sat. fat	5 g5g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	64 mg64mg chol
sodium	187 mg187mg sodium
% RDI:	-
calcium	33 calcium
iron	77 iron
vit C	22 vit C
folate	11 folate

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The spectacular look of this succulent roast belies how simple it is to make. If you want one rib per person, you may need to have the butcher tie two racks together for you.

Ingredients

3/4 tsp fennel seeds 3/4 3/4tsp tspfennel seeds
3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
4 cloves garlic , minced4 4cloves garlic, minced
2 tbsp minced fresh rosemary 2 2tbsp tbspminced fresh rosemary
1 tbsp minced fresh sage 1 1tbsp tbspminced fresh sage
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
3-1/2 3-1/2lb lbrack of porkracks of pork, backbone removed

Preparation

In small skillet, lightly toast fennel seeds over low heat, about 2 minutes. Let cool. Using spice grinder or bottom of pot, gently crush just until broken.

In small bowl, combine crushed fennel seeds, olive oil, minced garlic, minced fresh rosemary and sage, lemon juice, salt and pepper.

With long sharp knife, cut 2-inch (5 cm) wide slit lengthwise through centre of roast. With wooden spoon handle, stretch meat to enlarge slit. Using fingers, push about 1 tbsp (15 mL) of the herb mixture inside slit.

Spread remaining herb mixture all over outside of pork. Cover and marinate in refrigerator, turning occasionally, for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Wrap ends of ribs in foil to prevent charring. Place drip pan containing 1 inch (2.5 cm) water on 1 burner of barbecue; heat remaining burner(s). Place pork on greased grill over drip pan; close lid and grill, turning every 20 minutes, until meat thermometer registers 160°F (71°C), 1-1/2 to 2 hours.

Transfer pork to cutting board and tent with foil; let stand for 15 minutes before slicing between the bones.

Additional information : Tip: To oven-roast the pork, roast on greased rack in roasting pan in 325°F (160°C) oven, basting with pan juices every 30 minutes, about 1-1/2 hours.

Source : Canadian Living Magazine: September 2008