Last night's dinner was a success! But my pork loin roast was impossible to cut due to that pesky bone along the base of it (see my previous entry for the saga). I was unable to cut through the bone to cut the whole chop off so I had to carve the meat off the rack and leave the bones intact. Rats! Anyway, other than that small catastrophe, the pork tasted great.
Roasted Rack of Pork Loin
- Rack of pork loin
- Chopped fresh rosemary
- Fresh Sage
- Salt
- Pepper
- Garlic
2. Place the pork in a roasting pan, curved bones facing down.
3. Cover the roast in chopped rosemary, salt, and pepper. Make small incisions all over the pork and slip in slivers of garlic. Do the same with sage leaves.
4. Put the pork in the oven to roast for approximately 45 minutes or until a meat thermometer registers 160 degrees. When done let it rest for 10 minutes before cutting.
I'll be posting a couple more recipes from what I made last night. More to come later....
3 comments:
I really appreciate how adventurous you are being!!
Well, if anything I'm certainly learning - and my disasters make for interesting stories. I think I just won't be able to buy a rack of pork at that butcher again, or I'll need to get the name of the bone in his language so I can tell him to cut it off!
Hey Sweetie,
Do you have the account set up to send you an email when someone posts?
Stinie
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