Rosemary Sage Rack of Pork
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.
Servings:
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 250 |
| pro | 26 g |
| total fat | 15 g |
| sat. fat | 5 g |
| carb | 1 g |
| fibre | trace |
| chol | 64 mg |
| sodium | 187 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 7% |
| vit C | 2% |
| folate | 1% |
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3/4 tsp (4 mL) fennel seeds
3 tbsp (45 mL) extra-virgin olive oil
4 cloves garlic, minced
2 tbsp (25 mL) minced fresh rosemary
1 tbsp (15 mL) minced fresh sage
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) each salt and pepper
3-1/2 lb (1.75 kg) rack 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.
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
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