A rack of pork is a bone-in pork loin. For a fancier presentation, ask the butcher to “French cut” the racks by scraping the ends of the bones clean with a knife. Try this recipe from Pana Karatassos.
1 (5- to 6-pound) rack of pork (or two smaller racks)
1/2 cup canola oil
4 tablespoons butter
2 cloves garlic, peeled and smashed
5 sprigs thyme
1. Preheat oven to 325 degrees. Clean the pork rack of excess fat and, if desired, “French” the bones, scraping with a knife until clean. Tie the rack with string in between each bone for even cooking and for easier portioning. (Or ask the butcher to do this.) Cover ends of bones with foil to prevent burning. In a large skillet, heat canola oil over medium heat. When hot, add the pork rack bone-side down. Turn the pork rack inch by inch in the pan, until evenly browned on all sides. Transfer to a roasting pan and finish roasting in the oven until it reaches an internal temperature of 140 to 150 degrees, 50 to 60 minutes.
2. Remove from oven. Add butter, garlic, and thyme to the pan while hot, basting the meat near the bone to add flavor. Let roast stand 10 or 15 minutes before carving (temperature will rise about 5 degrees more), basting frequently with the pan juices.
Makes 8 to 10 servings.
This is an extra recipe that accompanies the recipe for white bean stew that originally appeared in our June 2012 issue.